If the idea of eating raw food soup scares you, this is a great recipe to start you off. Renée Loux of 'Living Cuisine' delivers a flavorful raw food rendition of classic carrot soup. The fresh herbs and coriander (the seeds of the cilantro plant) bring a fresh earthy taste and the avocado adds creaminess and texture. You can even frequently find bottled carrot juice these days, or stop at a juice bar and get some fresh, make your life easier!
Prep Time: 40 minutes
Total Time: 40 minutes
Yield: Makes 2 to 4 servings
Ingredients:
- 2 cups fresh carrot juice
- 2 teaspoons minced fresh ginger (add more for a little more warmth)
- 1 medium avocado, pit removed and cut into large chunks
- 1/2 cup fresh loose cilantro
- 1/4 cup fresh loose parsley
- 2 teaspoons coriander seed (whole coriander seed freshly ground is best)
- 1 tablespoon organic extra-virgin olive oil (optional)
- 2 tablespoons nama shoyu
- Pinch sun-dried sea salt, or to taste
- 2 green onions, outer skin removed, and finely sliced
- Fresh crushed coriander seed or white and black sesame seeds
Preparation:
Blend the carrot juice, ginger, and avocado at medium-high speed until smooth. Remove cilantro and parsley leaves from the main stems. Add in de-stemmed herbs, coriander seeds, oil, and nama shoyu. Pulse at medium speed until well mixed but with small pieces of herbs still visible. Season with a pinch of sea salt, if necessary, to taste. Sprinkle green onions on top. Serve chilled. Garnish with crushed coriander seed or white and black sesame seeds as available.
Excerpted from Living Cuisine, Avery, 2003