by Michelle Vodrazka

Serves 6-8

Spicy and sweet, this soup is the ideal comfort food for spring and fall months. High in anti-inflammatory properties, easy on digestion, and filled with beta-carotene and vitamin C, this soup will help keep you strong, healthy, and vibrant. Top with some roasted chickpeas for an added dose of protein.

Ingredients:
• 1 tablespoon coconut oil
• 1 medium yellow onion, peeled and chopped
• 7-8 large carrots, chopped
• 1 tablespoon grated, fresh ginger
• 1 clove garlic, crushed
• 6 cups chicken or vegetable broth
• a splash of sesame oil
• 1 cup freshly-squeezed orange juice
• 1 tablespoon raw honey
• 1 tablespoon curry power
• 1/2 teaspoon ground cinnamon
• 1 teaspoon sea salt
• 1/4 teaspoon freshly-ground black pepper
• toppings: a sprinkle of red pepper flakes and 1/4 cup fresh parsley

Instructions:
1. Melt coconut oil in a large pot over medium
heat. Add onions and sauté until translucent.
2. Add carrots, ginger, garlic, and chicken stock. Bring to a boil, reduce heat, and let simmer for about 25-30 minutes or until carrots are tender.
3. When soup has finished cooking for the abolvenoted time, add in sesame oil, orange juice, honey, curry powder, cinnamon, salt, and pepper, and then remove from heat.
4. Use an immersion blender to purée soup until smooth.
5. Top with roasted chickpeas, red pepper flakes, and fresh parsley.

With thanks to Michelle Vodrazka
Michelle is a Culinary Nutrition Expert, Holistic Health Coach, and Personal Trainer whose passion is teaching people how they can transform their lives through nutrition and exercise. Michelle has written two cookbooks, Smart Snacking for Sports and Help Yourself to Seconds and is currently working on her third book.

Michelle lives in Ottawa, Canada, with her four children where she loves spending time exploring the outdoors and dreaming up new creations in her kitchen. She shares her knowledge of cooking, nutrition, and fitness on her website www.michellevodrazka.com.

Photo credit: Marianne Rothbauer