Packed with vitamin C, this soup will help boost immunity.
With healthy doses of vitamin C in both carrots and parsnips, you're sure to get your recommended daily allowance of immune-system health with this delicious soup. Debra Brammer, ND, clinical dean of naturopathic medicine at Bastyr Center for Natural Health, presented this recipe during a talk called "Herbs to Support Immunity," part of the Living Naturally lecture series at the clinic. Watch the talk in its entirety.
Makes 4 Servings
3 medium carrots
3 medium parsnips
1⁄2 tsp fresh lemon juice
1⁄4 tsp marjoram
1⁄2 tsp salt (or up to 1 teaspoon, to taste)
water or broth (use enough to cover vegetables)
Cut carrots and parsnips into 1-inch pieces, bring to a boil and simmer in water until vegetables are soft.
Blend into a smooth purse using a food processor, mixer or ricer, adding cooking water as needed for consistency. Add fresh lemon juice and marjoram. Serve hot.
Note: Yams may be substituted for the carrots.