Saturday, March 21, 2015

Creamy Carrot Ginger Soup

I originally made up this soup years ago for a client who was eating a raw diet. I was delighted at how delicious and satisfying it was. I have made it for myself (a non raw food person) a few times during the hot summer months when I just don't want to heat up the kitchen cooking something.

Right now I am on day 20 of a juice only cleanse and I am starting to think about those first meals back on solid food. This soup came to mind as it is a good bridge between juicing and solid food. And boy does an avocado sound really good right now. 

This soup contains:
3 cups of fresh organic carrot juice (about 3 pound carrots)
2 ripe avocados
2 tsp fresh ginger juice
1 1/2 tsp good quality sea salt
2 tsp lemon juice
1 tbsp agave nectar (optional)

Put the carrots through a juicer, then pour the juice into a blender. Add the rest of the ingredients and blend on low until mixed, less than a minute. Taste and adjust seasonings. 

This is now ready for you to play around with it. Want it more spicy?  Add more ginger. Add a little water if you want to create a thinner consistency.  The agave is optional depending on how sweet your carrots are. So don't add it until you give it a taste.  The avocados make it nice and thick and add enough fat to make this satisfying to the palate.

If you do not have a juicer, use a good quality, store bought carrot juice like Odwalla.

This is best served immediately after making it, or at room temperature if you save it for later in the refrigerator.

1 comment:

Simon said...

hey! this looks great! can i please get the measurements?