Kale & Carrot Soup with Ginger, Fennel, & Lime

Kale & Carrot Soup with Ginger, Fennel, & Lime

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4 whole Carrots

½ tsp of Fennel Seeds

1 Inch of Ginger (Fresh)

½ lbs of Kale

¼ of whole Lime

½ tsp of Salt (Mineral Salt)

1 tbsp of Sunflower Oil

 

 

  1. Chop kale and carrots. Place in a pot and add water until vegetables are just covered.
  2. Boil with all ingredients until kale and carrots are soft and easy to chew.

 

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Sarahjoy Marsh, MA, E-RYT 500 is a yoga teacher, yoga therapist, and author with more than 25 years of experience in the field of yoga. She is the founder of the DAYA Foundation, Yogajoy and Living Yoga. Her book, Hunger, Hope and Healing can be purchased from Amazon.

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