Foundation for Advancement in Cancer Therapy
Non-Toxic Biological Approaches to the Theories,
Treatments and Prevention of Cancer

Our 53rd Year

Purple Carrot Ginger Soup

4 medium-large purple carrots, coarsely chopped
2 teaspoons unsalted butter
4 scallions, chopped
2 shallots, chopped
2-inch piece ginger, minced or grated
unrefined Himalayan or Celtic sea salt and black pepper to taste
Dried coriander
Several cups (preferably distilled) water, vegetable, beef or chicken stock

  1. In a small covered pot, bring carrots and about a cup water to a boil over medium heat until cooked through, soft but not mushy, about 5 minutes.
  2. Meanwhile, in a pan over medium heat, melt butter. Add scallions, shallot, ginger, and salt and pepper to taste. Cook until shallots begin to soften and turn transparent.
  3. Transfer carrots, cooking water and sautéd veggies to a food processor or blender. Add coriander to taste and about 1 cup warm water to reach desired consistency. Process until smooth.
  4. Serve garnished with additional scallions and ginger.