Carrot and burdock root soup is a mild, cleansing soup for the body. Burdock root is renowned for treating eczema and skin conditions, as well as rheumatic issues. It’s also recognized as a blood purifier. It’s grown commercially as a root vegetable and is widely available in Asian, especially Japanese, specialty stores.
- 3 shallots, finely chopped,
- 31⁄2oz (100g) fresh burdock root, washed and finely chopped,
- 3 large carrots, washed and finely chopped,
- 2 small garlic cloves, finely chopped,
- salt and freshly ground black pepper,
- 1 tbsp fresh lovage leaves, finely shredded, to decorate,
- a drizzle of pumpkin seed oil.
Makes 4 servings
- Put 2 tablespoons of water into a saucepan, add the shallots, and sauté for 1–2 minutes, stirring from time to time. When the shallots are soft, add the burdock root and carrots, stir, keep the pot covered and the heat turned down low so the vegetables steam in their own juices.
- Stir the ingredients every couple of minutes and check if there’s enough liquid on the bottom; if necessary, add a little water. When the vegetables are soft enough, stir in the garlic and cook for one more minute. Pour in 2 cups of boiling water and simmer for 5 minutes.
- Pour the soup into a blender or food processor and blend until you get a smooth and silky texture. Season with salt and pepper to taste and serve in bowls. Decorate each with shredded lovage leaves and a little pumpkin seed oil.