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Cancer-Fighting Carrot-Ginger Soup


"This versatile soup can be prepared either with Magic Mineral Broth or using the carrot cooking liquid as your stock," says Rebecca Katz, whose Carrot-Ginger Soup was served in the Bastyr Dining Commons for her Cancer-Fighting Kitchen workshop in September 2011. "The ginger adds an agreeable pep, but the real showstopper is the addition of Cashew Cream drizzled on top. Your taste buds will thank you."


2 tbsp
extra-virgin olive oil
2 cup
yellow onion, chopped
3 lb
carrots, washed and cut into 1-inch pieces
2 tsp
grated fresh ginger, or 1 teaspoon ground
1⁄4 tsp
ground cumin
1⁄4 tsp
ground cinnamon
1⁄4 tsp
1 pinch
red pepper flakes
1 tsp
sea salt
1⁄8 tsp
maple syrup


In a 6- to 8-quart pot, heat the olive oil over medium heat. Add the onions with a pinch of salt and saute until golden. Add the carrots, ginger, cumin, cinnamon, turmeric and red pepper flakes and stir to combine. Deglaze the pan with 1 cup of Magic Mineral Broth (or use water), then add the remaining 7 cups of liquid and 1 teaspoon of salt. Cook until the carrots are tender, about 20 minutes.

In a high-speed blender such as a Vita-Mix, blend the soup in batches, adding the cooking liquid first and then thecarrots. Blend until very smooth. Add additional liquid to reach the desired thickness. Return to the pot, add the maple syrup, and reheat slowly.


The original name of this recipe is Carrot-Ginger Soup. We added "Cancer-Fighting" to the name to avoid confusion with the Carrot Ginger Soup served in the Bastyr Dining Commons.

A stylized plate and silverware.


SourceReprinted with permission from Rebecca Katz (The Cancer-Fighting Cookbook and One Bite at a Time)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes