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EARLY MORNING CARROT SOUP

INGREDIENTS

  • 3 carrots
  • 2 small potatoes or large new potatoes
  • 1 cup carrot juice
  • 1 cup chicken broth
  • 1 tsp. curry powder
  • 1-2 dried cayenne peppers or 1/2 tsp. cayenne chili flakes
  • 1/4 tsp. cinnamon
  • 1 pinch freshly grated nutmeg

COOKING DIRECTIONS

Slice the carrots into half moons and cut the potatoes into bite-sized chunks. Add all of the ingredients to a saucepan and heat over medium heat, covered, for 30 minutes. Stir every so often, and add water if the broth becomes too concentrated (this is a matter of taste). When the potatoes are cooked through, carry your bowl to the window and watch the sunrise as you eat.

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