Creamy Carrot Soup

This is a lovely soup to serve on a warm summer day.  It is hearty, yet refreshing.  This recipe makes a lot but it is quite easy to cut the recipe in half if you don’t want as much.  On a cooler day, you could gently warm it in your dehydrator or on the stove top.  Don’t allow the soup to boil so that you preserve all of the wonderful enzymes.

Carrot juice is full of carotenes, which is an anti-oxidant that has powerful healing virtues for many diseases.  I will write more information about this soon.

Serves 6

Dit recept in het Nederlands Ingredients: Remember to choose organic ingredients whenever possible. 5 lb carrots, juiced 1 large or 2 small ripe avocado ½ red onion, minced 4 stalks celery, minced 1 red pepper, finely chopped 2 cloves garlic, minced 2 Tbsp finely grated fresh ginger 1 tsp ground cumin 1 ½ tsp sea salt or to taste Large handful of fresh cilantro, minced A handful of spiralized zucchini for each person

Procedure:

1. After juicing the carrots, place the juice in the fridge to chill. This could easily be done in the morning and continue the recipe later.

2. Prepare all of the vegetables as described above.In a blender, purée the avocado with some of the carrot juice, until smooth.

3. Pour this mixture into a large bowl. Add the remaining juice, the onion, the celery, the pepper, garlic, ginger, cumin and sea salt. Stir until well combined.

4. Stir in fresh cilantro and taste. Adjust seasoning if necessary.

5. To serve, pour soup into bowls and add a handful of spiralized zucchini in each bowl.

Adventurous Variations: -add 1/8 teaspoon of cayenne pepper -use juiced beets instead of carrots for a ‘borscht’ -use 1-2 cups ground cashews in place of avocado

Thanks for reading!

Creamy Carrot Soup

Author: Barbara Dolan

Recipe type: Soup

Cuisine: Raw Vegan

Prep time: 20 mins

Total time: 20 mins

Serves: 6 servings

Remember to choose organic ingredients whenever possible.

Ingredients

1. 5 lb carrots, juiced

2. 1 large or 2 small ripe avocado

3. ½ red onion, minced

4. 4 stalks celery, minced

5. 1 red pepper, finely chopped

6. 2 cloves garlic, minced

7. 2 Tbsp finely grated fresh ginger

8. 1 tsp ground cumin

9. 1 ½ tsp sea salt or to taste

10. Large handful of fresh cilantro, minced

11. A handful of spiralized zucchini for each person

Instructions

1. After juicing the carrots, place the juice in the fridge to chill. This could easily be done in the morning and continue the recipe later.

2. Prepare all of the vegetables as described above.In a blender, purée the avocado with some of the carrot juice, until smooth.

3. Pour this mixture into a large bowl. Add the remaining juice, the onion, the celery, the pepper, garlic, ginger, cumin and sea salt. Stir until well combined.

4. Stir in fresh cilantro and taste. Adjust seasoning if necessary.

5. To serve, pour soup into bowls and add a handful of spiralized zucchini in each bowl.