Ingredients:
- 1 bunch multi-colored carrots with tops
- onion
- 3 bay leaves
- 3 tbs. olive oil
- 1/2 tbs. italian seasoning
- 1/2 tbs. turmeric powder
- 1/2 cup red lentils (optional, leave out for lower-carb version)
- 3 celery stalks
- several cloves of garlic
- fresh herbs, I used holy basil leaves
- moringa leaves
- cayenne pepper, to taste
- sea salt or Himalayan salt, to taste
- water, to cover
- 1 cup cooked quinoa
Directions:
Remove carrot tops and peel carrots.
Chop onion and stir-fry in olive oil with bay leaves.
Add lentils and other (dry) herbs.
Add several cups water, and bring to a simmer...
Chop carrots and celery and add to soup, let cook several minutes.
Chop (washed) carrot top greens and add to soup.
Lastly, add moringa, holy basil leaves, and quinoa.
Salt to taste...
... and enjoy!
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