Recipe: Roasted Carrot Soup with Dandy Detox Tea
Recipe: Roasted Carrot Soup with Dandy Detox Tea
This soup has the detoxing properties of milk thistle and dandelion root and the warming flavors of peppermint and lemongrass from the Dandy Detox Tea. If you don’t have the tea, you can use 1 tsp. of cinnamon.
Feel free to add additional broth to this soup to achieve the consistency you like. Top with Greek yogurt or crema and add crunch and flavor with radishes and pepitas and by reserving some of the cooked carrots.
Make sure to save some to garnish the soup too! This recipe was featured on Tadin If you have any questions, send me a DM on Instagram at @chefcarlacontreras
Eat Well,
xo Chef Carla
PS: This recipe is in my book, Collagen A Love Story: Inside you'll find 20 Beauty Food Recipes: Smoothies, Drinks, Soup, and Sweet Treats Download your Free Copy
Ingredients:
Serves 4
1 lb. carrots, any color will work, in 1/2-inch half-moon pieces; medium dice also works
3 Tbsp. olive oil
1 Tbsp. honey
1 Tbsp. soy sauce
1 Tadin Dandy Detox tea bag, opened or 1 tsp. cinnamon
2 cups of chicken or vegetable stock or use Brodo
1/4 tsp. of salt, divided
6–8 cranks of freshly ground pepper, divided
1Tbsp. peptias, garnish
1 radish, sliced thin, garnish
1 dollop Greek yogurt or crema, garnish
Instructions:
Preheat the oven to 400 degrees Fahrenheit.
Place the carrots, olive oil, honey, soy sauce, and herbs from the tea bag on a rimmed baking sheet lined with parchment paper and mix until combined. Season with 1/8 tsp. salt and 3 to 4 cranks of freshly ground pepper.
Cook for 35 to 45 minutes until carrots have slightly brown edges and are cooked through.
In a blender or food processor, add the cooked carrots (reserving 1/2 cup to garnish the soup) and 2 cups of stock and blend.
Heat in a saucepan until warm and top with reserved cooked carrots and garnishes of choice.
Store leftovers in the fridge for up to three days.
Chef Carla Notes:
Want more soups? Head the the Chef's Guide to Soups
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