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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.


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