Casablanca Carrot Soup



  1. Heat oil in large pot over medium high heat. 
  2. Add carrots, onions, garlic, cinnamon, turmeric, and cumin; stir 3 minutes. 
  3. Add broth, and bring to a boil. 
  4. Reduce heat to medium-low, cover, and simmer 30-35 minutes, until carrots are very tender.
  5. Puree carrot mixture with carrot juice and mint in blender until smooth. 
  6. Stir in lemon juice and zest. 
  7. Return to pot to warm, if necessary. 
  8. Serve hot or chilled, garnished with mint.

Recipe by Dr. Hagmeyer at