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Mindful : December 2016
GF Gluten-free V Vegan option 30 mindful December 2016 Serves 6 to 8 2 tablespoons olive oil + more for garnish 1⁄2 red onion, chopped 1 medium leek, white part only, chopped Zest (finely grated) and juice of 1 orange 2 sprigs of tarragon, chopped 2 garlic cloves, finely minced 1 pound parsnips, peeled and diced 1 pound carrots, peeled and diced 1 red apple, cored and diced 4 cups water 1 cube of vegetable bouillon Sea salt and pepper, to taste 1⁄2 cup coconut milk (or heavy cream) Chives, chopped, to taste Parsnip and Carrot Soup with Orange and Apple In a large pot, heat the olive oil over medium heat. Add the onion, leek, orange zest, and tarragon. Cook for 2 minutes, stirring. Add the garlic and continue to cook for 1 minute. Add the parsnips, carrots, and apple and cook for 5 minutes, stirring occasionally. Add the water and bouillon and bring to a summer. Cover and cook for 30 minutes, or until the vegetables are fork tender. Stop the heat. Transfer the soup in batches to the bowl of a food processor and purée. Transfer the soup back to the pot and season with salt and pepper to taste. Stir in the orange juice and coconut milk. Ladle the soup into shallow plates and garnish with chives. Drizzle with olive oil and ser ve. *These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease. Add Carlson Cod Liver Oil in lemon flavor to your next smoothie for upgraded nutrition and taste. One teaspoon of Cod Liver Oil provides vitamins A and D and is packed with 1,100 mg of total omega-3s, including 400mgofEPAand500mgofDHA, which promote:* Cardiovascular system function Immune system function Brain and nerve function Vision health Joint health Bone strength The Smartest Smoothie Add-In 888-234-5656 | www.carlsonlabs.com food