Recipe: Carrot and Maca Soup

Maca is in many ways a ‘wonder’ food, and is an easy addition to many recipes. Maca is a plant that is native to Peru, and it’s the root of the plant that is generally dried and consumed in a powder form. Maca is rich in vitamin B vitamins, C and E. It also provides protein, calcium, zinc, iron, magnesium, phosphorus, copper and 20+ amino acids, including 7 essential amino acids, as well as free-form fatty acids. Maca can help with hormone balance, especially in women, and also help improve libido in both men and women. It is commonly used to decrease unwanted symptoms in menopause. In addition, maca positively affects energy, endurance and mood, and unlike tea and coffee it does not stress the adrenals.

4 cups carrot chopped
1/2 yellow onion sliced
1-inch piece of fresh ginger chopped
2 cups vegetable stock
1 16-oz can coconut milk
1 cup fresh carrot juice
3 teaspoons of Maca
6 teaspoons salt
3 tablespoons fresh dill chopped

Heat a large pot to medium low heat. Add onions and carrot. Cook for 10 minutes or until tender. Add fresh ginger and vegetable stock. Bring to a boil and reduce to a simmer. Cook for 20 minutes. While the soup is reducing, juice the carrots. Add coconut milk to the pot and turn off the heat. Allow the soup to cool slightly and then add in the fresh carrot juice. Season with the Maca, salt and dill. Pour soup into a blender and blend on high for 4 minutes. Serve!

Recipe courtesy of Jeff Jepsen, a plant-based chef with a background in holistic nutrition and fine dining cuisine. Jeff found his passion for food through exploring the wilderness and foraging for wild plants; he wholeheartedly believes in foods’ ability to connect us back to nature. Jeff studied at The International Culinary Center and is currently the chef at SunMountain Center in Manitou Springs, Colorado. He will also be the featured chef at this year’s Hanuman Festival in Boulder, Colorado. You can connect with Jeff here:

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