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Carrot & Dill Soup

3/12/2016

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Carrot & Dill Soup
Carrot & Dill Soup

Here is a simple, heart-warming soup recipe that is sure to please the entire family and has many beneficial properties of dill and cumin. 

Heat some olive oil in the pan (be careful not to heat to very high temperature, otherwise olive oil will smoke). Next, add a little cumin. Once the cumin brown up a bit and start to release their aroma, then add clear chicken or vegetable broth. Now add thickly cut carrots- I like the thin longitudinal look but you can also cut them in circles.

​Cover and bring to a boil. Lower heat and simmer for just a few more minutes. Add loads of fresh dill and just a pinch of dried ginger powder. Next add some freshly ground black pepper and black salt to taste. Personally I prefer the sulfurous taste of black salt in this recipe, but if you don’t have it around, then good quality sea salt will work just as fine. Cover and let sit for a few extra minutes. It tastes best when carrots are cooked thru but not too soft.

Serve it warm with loads of crumbled feta cheese for a satisfying and soothing meal experience! Skip cheese if you are worried about the salt or fat content, though it really does taste extra-yummy with the feta. :-)

Start your own kitchen herb garden. Read on to learn more...

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    Author

    Juma Vera comes from the original Vedic Tradition, one of world’s oldest living cultures. 

    Her educational background is in Physical Sciences and Quantum Mechanics. 

    Maitreyi  has several certifications in various Natural Health Remedies & Holistic Healing.

    She is an Ayurveda Specialist & Nutritionist and a Certified Aroma, Color and Crystal Therapist.

    ​In addition, she is attuned to Reiki Energy Level I & II. 

    Also, check out:
    Maitreyi Paradigm where she explains  "The Art & Science of Being Happy".

    Here you will find information, help and support... to vibrantly live your life with joy and exuberance.

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