Carrot-Yacón Soup With Goji Berries
Ingredients
- 5 ½ cups carrot juice fresh
- 2 tsp organic Veganz goji berries
- 2 tsp organic Veganz coconut oil
- 1 cup sweet yellow onion chopped
- 1 red jalapeño pepper without seeds, finely chopped
- 450 g carrots sliced
- 1 cup Yacón strips heapingdried
- 3 cups vegetable broth with a little salt
- 1 cup water
- ½ cup coconut milk light
- Sea salt and coarsely ground pepper to taste
- Edible flowers and herbs for garnish (optional)
Instructions
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In a small bowl or a glass, mix carrot juice and goji berries. Soak for 30 minutes until the berries are thick and soft.
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While the berries soak, prepare the soup.
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Heat the coconut oil in a large saucepan over medium heat.
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Add onions and fry for 3-4 minutes, until glassy. Stir in the red Jalapeño, and let cook for another minute.
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Add carrots, Yacón, vegetable stock and water and bring to a boil.
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Reduce, cover and simmer for 30 minutes until the carrots are soft. Then bring heat to a simmer.
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Put mixture in a blender with coconut milk and process to a thick puree.
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Pour the carrot juice with goji berries through a sieve. Put the berries aside for a moment and add the carrot juice to the soup.
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Mix until everything is smooth. Season with salt and pepper.
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To serve, scoop the soup into bowls. Add a few goji berries as well as flowers and herbs (such as marigold petals and tarragon leaves) for an optional garnish. Sprinkle with a hint of black pepper.