Warm and Hearty...
After a great weekend cross-country skiing and hiking in the White Mountains of New Hampshire, I came down with a nasty cold. I am my father's child and basically never lose my appetite, but when I'm feeling stuffed up, I gravitate to soups and stews with hot spices. Spicy foods, like cayenne, turmeric, cumin and habanero, are natural decongestants, helping to relieve symptoms without the side effects or unnecessary toxins of some over the counter decongestants.
These hot spices also offer anti-inflammatory benefits, helping to relieve pain and reversing damage to blood vessels, have proven cancer and heart disease prevention benefits and can help rev your metabolism.
This soup was spicy, relatively simple to make, hearty AND it cleared my sinuses!
The cilantro oil is optional, but I definitely recommend it since it's easy and you only need a very small amount to add a nice flavor.
Time:prep- 35 min, cooking- 5 minutes
What you need:
- 2/3 cup carrot juice (100% juice)
- 3 cups coconut milk, lite and unsweetened
- 1/4 habanero pepper, de-seeded
- 1 avocado
- 1/2 tsp. cayenne pepper
- 2 tbsp. lime juice (about 2 limes)
- 2 tsp. sea salt or himalayan salt
- 1 carrot, peeled
- 3 tomatoes, diced
- 1 red bell pepper, diced
- 2 tbsp. cilantro, chopped
- 2 tbsp. green onion (scallion)
- 2 tbsp. parsley, chopped
- 1 cup oyster mushrooms, cut into large chunks
- 1 yellow squash
What you do:
- Blend the carrot juice, coconut milk, habanero pepper, avocado, cayenne, lime juice, salt and carrot until smooth
- Add tomato, mushrooms, onion and herbs and gently pulse in the blender. The mixture should remain chunky
- Use a vegetable peeler or spiralizer to make long yellow squash 'noodles'
- Add the mixture from the blender to a large pot and bring to a boil, stirring occasionally
- While the soup is coming to a boil, you can work on the cilantro oil below (optional)
- When the soup is heated thoroughly, add the zucchini noodles to the pot for about 1 minute
- Transfer soup to bowls and garnish with droplets of the cilantro oil
What you Need:
- 1/2 cup extra virgin olive oil (EVOO)
- 1 handful of washed cilantro leaves with stems
- Leftover habanero (optional)
What you Do:
- Muddle the EVOO, cilantro and habanero in a small bowl
- That's it!
Recipe created by: Kara Mosesso and Julian Lahdesmaki