Garlic Chicken Broth Soup

The spicier the soup, the better it will be at clearing your head, so be generous with the red pepper flakes. Just don't make the soup so hot you can't tolerate it. There is no chicken pieces in this soup. Just the Chicken Broth.

• Ready In: 50 mins
• Serves: 8-10

Ingredients

• 2  quarts chicken broth
• 2  cups  sliced carrots
• 2  garlic heads, about 30 cloves, peeled
• 1⁄4 cup  minced fresh parsley
• 1⁄4 cup  minced fresh cilantro
• 2  teaspoons lemon pepper
• 2  teaspoons fresh mint leaves, minced
• 2  teaspoons dried basil, crushed or
• 2  tablespoons fresh basil, minced
• 2  teaspoons curry powder
• 1  bay leaf
•  hot red pepper flakes

Directions

1. Combine all ingredients in a stockpot.
2. Bring to a boil and simmer uncovered for 30 minutes.
3. Discard bay leaf.
4. Puree in batches in a blender or food processor.
5. Return to pot, stir well.
6. Serve hot and enjoy.
7. Can also be put into small containers and frozen for future use.