Just like a beautiful yellow dandelion in spring time, this soup is ready to bring on the spring! Its helps in aiding good digestion and reduces inflammation as it increases your pranic energy. The yellow color represents the joy in us, we hope you prepare whole pot, and share it with your friends and loved ones. It only takes minutes to prepare!
8 cups of water
1 pound of organic carrots- peeled and cut in 1 inch pieces
2 cups of leek- cleaned, washed and chopped
2 cubes of vegan broth or your choice
1/2 cup of dry roasted no salt cashews, grated in blender or grinder
1 inch piece of peeled and grated ginger
2 inch piece fresh turmeric root peeled and grated
1 tsp of grated organic orange peele
1 tbsp of virgin coconut oil
fresh cilantro and coconut unsweetened yogurt for garnish
Bring water to a boil with vegan broth. When it starts to boil add chopped carrots and cook until carrots are soft and easily poke-able with a fork. In a frying pan Heat the coconut oil, add grated ginger, turmeric root and chopped leeks, cook until lightly browned then mix in grated cashew nuts. Place the content of the frying pan into the pot with vegan broth and cooked carrots, add orange peel and blend the content in pot with hand blender until all of the ingredients are smooth consistency. If you don't have a hand blender you can always use a blender or food processor, but wait for the contents to cool down so you don't have an explosion on your hands.
Place it in a serving bowl and garnish with spoonful of coconut yogurt and cilantro.