Carrot Thinly PUREE

Carrot Thinly PUREE

Ingredients:
4 carrots, thinly sliced
3 large red onions, cut into ½-in (1 cm) chunks
5 cloves garlic, minced, plus 1 whole clove garlic
2 Tbsp finely chopped fresh ginger
1 tsp cayenne pepper
¾ tsp salt
2 red bell peppers, cut lengthwise into flat panels
1 Tbsp hulled roasted pumpkin seeds
1 Tbsp flaxseed oil
¾ cup orzo
8 cups shredded kale

Directions:
1. In large saucepan or stockpot, combine water, chicken, carrots, onions, minced garlic, ginger,
cayenne, and salt. Bring to a boil over high heat. Reduce to a simmer, partially cover, and cook for 25
minutes.
2. Meanwhile, preheat broiler. Place bell pepper pieces, skin side up, on broiler pan and broil 6 in
(15 cm) from heat for 10 minutes, or until skin is well charred. When cool enough to handle, peel
peppers and transfer them to food processor along with pumpkin seeds, flaxseed oil, and whole garlic
clove. Process until pureed.
3. Add orzo to soup, and cook, uncovered, for 5 minutes. Stir in kale and cook for 5 minutes, or until
kale and orzo are tender.
4. Serve soup with a dollop of roasted pepper puree on top.