Sunday, May 27, 2012
Creamy Carrot Soup (Raw)
I love this soup! This recipe is inspired by one of my favorite raw food chefs, Diana Stobo.
Creamy Carrot Soup
2 cups carrot juice (approx 18-20 carrots depending on size)
1-2 tablespoons lemon juice
1 avocado (save 1/4 of it for garnish)
1/2 jalapeno pepper
1/2 teaspoon cold pressed olive oil (I use Braggs)
1/2 teaspoon sea salt
Blend all of the above in a high speed blender.
1/4 avocado from above, diced
Plus any/all of these:
Red Pepper, 1-2 tablespoons, diced
Jicama, 1-2 tablespoons, diced
Cucumber, 1-2 tablespoons, diced
Makes 1 large serving or 2 regular servings.