Monday after a camping weekend is always a little slow. But happy Memorial day to all the USA viewers! Even though it was a Monday work day it was a glorious sunny warm day out. After work we went on a 4 mile jog by the lake which has really cleaned up since the colder winter months. It was a busy day at work for me since we had a workshop on Autism, something close to my heart since our Jordan was diagnosed back when he was 4 years old. Remember he’s the son that did not want to eat meat once he found out it came from animals.
And he found that out back when he was 5 years old, he’s now 16 and still wont have anything to do with animal meat products. Today’s recipe is a very simple (and you know we are all about simplicity) raw curried carrot soup. After running in the hot sun I wanted something refreshing but not a salad. This cold soup is thick and creamy with just a hint of curry.
What could be simpler than throwing everything into a high powered blender and letting it do the work. I use my trusty Vitamix and highly recommend it.
After approximatly one minute blending the ingredients you are left with a rich creamy soup!
Cold soup isn’t for everybody so you could leave this in the blender on high for about 3 minutes until steam is coming from the Vitamix to make a luke warm soup. You may not want to try this in a regular blender as you might burn out the motor.
I topped mine with fresh green onions, you could use chives if you want. I also sprinkled some fresh ground black pepper.
- 3 carrots chopped
- 1 avocado chopped
- 1 Apple chopped
- 1 date remove pit
- 3 cups water
- 1 teaspoon fresh ginger
- 1 teaspoon curry powder
- 1 teaspoon coriander
- 1 teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1½ tablespoon nutritional yeast
- 1 tablespoon raw coconut butter
- 1 green onion or chopped chives for topping.
- Place all ingredients in a Vitamix or other high speed blender.
- Blend until smooth and creamy.
- Top with chives or green onions.