Creamed Whole Carrot Soup

Creamed Carrot/Carrot Tops Soup
6 servings


1 bunch carrots with greens (about 1 pound) chopped

natural sea salt to taste

Cut off carrot greens.  Pull off the tender leaves. Compost the stems. Rinse leaves well a couple of times in a bowl of water, changing the water.  Chop greens finely.  Chop carrots in equal size pieces.  Place in soup pot. Add water until you can see water 1/2 to 1 inch below surface of vegetables.  Bring to boil, simmer 15-20 minutes until carrots are tender.  Puree using blender. Add salt to taste.  Serve warm.


Promotes Blood and Qi circulation, warming the Kidneys and reproductive organs.  Aids the Bladder, Stomach and Spleen, Lung, spine.  Harmonizes the Middle Burner (digestive organs).  Moves fluids, clears sinuses, lubricates joints. Relieves pains such as abdominal and stomach.  Energy enters the brain, reproductive organs, legs, strengthening them.  Grounding.  Detoxifies.