Immutox Carrot and Ginger Soup

Ingredients for 4 servings:

• 800 g carrot(s)
• 2 m.-large onion(s), white
• 2 garlic cloves, fresh
• 2 pieces of ginger, hazelnut-sized
• 2 chili peppers, possibly more
• ¾ liter vegetable broth
• 3 stalks of coriander
• Pepper, colorful
• 1 bag of nettle tea
• 2 tbsp olive oil
• possibly chili threads
• e.g. natural yogurt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

digestible, strengthens the immune system and has a cleansing effect

Cut the carrots into thin slices, peel the onions, and dice each one. Peel the ginger and finely chop. Peel the garlic and finely chop. Bring the vegetable stock and the nettle tea bag to a boil. Heat 2 tablespoons of olive oil in a large pot and sauté the carrots, onions, half of the chopped garlic, and the fresh ginger. Deglaze with the stock and simmer for 15 minutes over low heat. Remove four leaves from the coriander, finely chop the rest, and add them at the end of the cooking time. Add the second garlic clove and the chili peppers to the finished soup and puree everything finely. Divide the soup among four soup bowls, place a tablespoon of yogurt in the center, and garnish with a coriander leaf or simply with chili threads.