super-embed:
<iframe title="CRONOMETER.com" width="320" height="540" src="https://cronometer.com/facts.html?food=30839948&measure=84805074&labelType=AMERICAN_2016" frameborder="0"></iframe>Ingredients
3x 794g cans crushed tomatoes
3lb Carrots
1.5 C EVOO
3 tbsp fresh grated ginger
2/3 head garlic
1.5 Large yellow onion
2 Cups vegetable broth (or water + 15g salt)
2 Cups half and half (or 2 more of water)
2 tbsp dried basil (Or 3x chopped fresh)
1 tbsp dried thyme (or 3x chopped fresh)
1 tbsp dried oregano
1.5 tsp fresh grated black pepper
3 egg yolks or 4 tsp sunflower lecithin (emulsifier)
Instructions
- Sauté onions until soft and translucent
- Add diced garlic and grated ginger for 1 minute
- Scrub carrots, chop into large chunks, puree in food processor for 1-2 minutes
- Add the rest of ingredients and simmer for 30 minutes
- If using egg yolks as an emulsifier, whip them separately, slowly add in some of the hot soup while whipping to temper them, then whip them back into the main pot.
- Puree further for several minutes with an immersion blender.
- Optional: Add maple syrup (or more cream) to taste.
EXPECTED CAROTENOID CONTENT: ~7-10mg Lycopene, 10-15mg Beta Carotene
I’ll be taking pictures of myself every day to measure the changes in my skin coloration. Soon I’ll also be publishing an article on all the detailed science around carotenoids, which I’ll share via my Newsletter ⬇️
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