Power & Glow Immunity Soup

Preheat the oven to 400°F (400°F).

Peel and chop the carrots (2 lb) and roughly chop the onion; place them on a lined sheet pan together with 10‑12 whole garlic cloves.

Drizzle the vegetables with 1 tbsp olive oil and season with 1 tsp curry powder, 1 tsp smoked paprika, a couple of generous pinches of salt, and cracked black pepper to taste.

Roast the pan in the preheated oven for 45‑50 minutes, stirring once halfway through, until the carrots are tender and lightly caramelized.

Transfer the roasted carrots, onion, and garlic to a blender or large pot.

Add 4 cups bone broth, the block of soft/silken tofu, 1 tbsp fresh grated ginger, the juice of half a lemon, and a pinch of chili flakes for heat.

Blend or puree everything until the soup is completely smooth and creamy; if using a pot, simmer gently for 5 minutes while stirring.

Taste the soup and adjust seasoning with additional salt, curry powder, or lemon juice as desired.

Ladle the hot soup into bowls.

Top each serving with freshly grated parmesan, a few torn fresh basil leaves, an extra squeeze of lemon juice, and a sprinkle of toasted seeds for texture and flavor.

Serve immediately while hot, optionally with crusty bread on the side.