Hippyfied Carrot Cumin Soup

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 2 teaspoons almond oil
• 1 teaspoon peanut oil
• 7 cups carrots, washed & thinly sliced into coins
• 1 cup celery, minced, heart & leaves are best
• 2 cups onions, thinly sliced
• 1 1/2 teaspoons cumin, crushed
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons molasses
• 3 tablespoons lemon juice
• 6 cups water
• 1 vegetable bouillon cube, no salt variety
• 1/2 cup multi-grain hot cereal, uncooked (rolled whole grains ( oats, wheat, rye, barley)

Recipe

• 1 heat oils in dutch oven or other large heavy-bottomed pot that can hold at least 4 quarts.
• 2 add carrots and sauté over medium to medium high heat. do not let burn, but it is okay to caramelize edges of carrots. adjust heat as needed for even cooking.
• 3 add sliced onion and continue to stir occasionally until onions and carrots begin to soften.
• 4 add celery and stir.
• 5 add cumin, stir to mix and to lightly cook cumin, about one minute.
• 6 add six cups of water, one bullion cube, salt & pepper (to taste since your pepper may be stronger or weaker than mine), molasses, lemon juice, rolled grains mix.
• 7 boil, then set to simmer w/lid on pot until veggies are tender & grains are cooked. may take 30 minutes or more.
• 8 when ready, cool soup a bit for safety for the blender. blend at least half of the soup until smooth, then add back to pot.
• 9 bring back to simmer, then serve.