Curried Northern Beans & Carrot Soup

A recipe from Mark Hyman:  The Blood Sugar Solution Recipe book

1 T olive oil

3 medium carrots, peeled and thinly sliced

1 small yellow onion, chopped

1 garlic clove, minced

1 medium shallot, minced

1-inch piece of ginger, peeled and minced

2 cups veggie broth

1 15-oz can Great Northern Beans or 2 cups cooked

1/8 tsp curry powder (I put in a heaping 1/4 tsp)

1/8 tsp cayenne pepper

sea salt/pepper

juice of 1/2 lemon

Heat the oil in a medium pot over medium heat. Saute the carrots, onion, garlic, shallot, and ginger until veggies start to soften. 4-6 minutes.

Add the broth, beans, curry, and cayenne. Turn the heat to high and bring to a boil.

When it boils, cover and reduce heat to low.  Simmer until carrots are very tender, about 15-20 minutes.  Remove the pot from the heat and season with salt and pepper.  

Transfer the soup to a blender, add the lemon juice and blend on high until smooth, about 2 minutes.  Serve immediately. 

*Notes:  Good!  Has a kick to it even with the small amount of spice.  Will probably need to add more broth when heating up - thick soup. I used a large lemon and tried to do less than 1/2.  The lemon really stands out, and I'd probably do less next time.