Carrot Soup


Pan-fry the carrots, onion and leeks together in the olive oil until soft. Add the vegetable stock and the spices and boil until soft. Let the soup cool slightly and then blend it in a high-speed blender until completely smooth. Serve with a drizzle of Salsa Verde on top:

  • ¼ C coriander, fresh
  • ¼ C parsley, fresh
  • 1 T lemon juice
  • 2 T Olive oil
  • Salt to taste
  • White pepper to taste


Pulse the above ingredients until well combined but not comletely smooth.


  • 6 carrots, peeled
  • 1 onion, chopped
  • 2 leeks, chopped (white part only)
  • ¼ C olive oil
  • 2 C vegetable stock
  • Pinch salt
  • Pinch white pepper
  • Pinch turmeric
  • Pinch coriander seeds, ground
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