Stewed Carrots (Autumn Digestion Guide)

Ingredients:

8–9 small carrots 1 leek
Juice of 2 lemons 5 prunes 1 tbsp smoked paprika
11⁄2 cups vegetable broth
2 sheets nori, cut into strips
1 side salad of mixed raw greens

Instructions:

Slice carrots. Blend leek, prunes, paprika, broth, and lemon juice into a smooth sauce. Add carrots and sauce to pot; bring to a boil then simmer 15 minutes. Cover to steam. Serve with nori and a side salad.

Benefits:

A savory sweet dish enriched with lemon and smoky paprika