Rationale: high in fiber, easy, make-ahead, leftovers make a great lunch, gluten free, crock pot
Variation: Use different types of veggies similar to carrots like parsnips. You could throw in a beet or too for some really fun colors!
Serving suggestion: Add a leafy green salad with beans or tofu on top.
7-8 cups coarsely chopped carrots
3 medium onions, coarsely chopped
8 cups vegetable broth
3 oranges, juiced
1-2 Tbsp fresh ginger, minced
1 Tbsp curry powder
Cayenne pepper (to taste)
Salt (to taste)
1 can coconut milk
Throw everything in a crockpot except for the coconut milk. Cook on low for 7-8 hrs (or high for 3-4 hrs). Add coconut milk and use an immersion blender for 3-5 minutes to blend it into a smooth consistency. Alternatively, you could scoop it out in batches and use a regular blender. Adjust spices to your preference.
Makes 10 servings.
Nutrition for per serving (for 10 servings)
Iron: 3% RDA