THAI CARROT SOUP
Carrots are packed with vitamin A for a healthy immune system.
TOSS 450g peeled and chopped carrots, 1 seeded and quartered yellow pepper, 2 peeled shallots, and 4 peeled cloves garlic with 1 Tbsp. olive oil. ROAST at 200°C for 30 minutes. Allow to cool, then blend with 1 cup low-sodium vegetable broth, 1 tin light coconut milk, a 2.5cm piece peeled fresh ginger, 1 Tbsp. honey, juice of 1 lime, 2 tsp. curry powder, and a couple of pinches salt, until smooth. CHILL for at least 2 hours; serve with 1 tsp. chopped, unsalted roasted peanuts and 1 tsp. coriander. Makes 4 servings.
LEMON-BLUEBERRY SOUP
Blueberries supply key antioxidants for body AND brain health.
SIMMER 4 cups fresh or frozen blueberries, 1 cup water, 2 Tbsp.…
