Monday, March 2, 2015

Raw Vegan Creamy Curried Carrot Soup

I know, I know. My last post was a soup, and I am posting another soup! Soupity soup soup soup! But you know what? If you are trying to eat as much raw vegan food as possible, and potentially stay completely raw, your soups and your salads are lifesavers! Soups are a great way to use up your leftover produce and can be made in as little as 10 minutes.

At first I was hesitant about too many cold soups, and then I realized they don't have to be cold to be raw. Room temperature or anything warmed up under 115 degrees will do just fine. Adding spices can also trick your brain about heat. So enjoy all the flavors, and know you are still reaping all the health benefits!

Also, I know some people snub their noses at curry powder for not being authentic, but it comes in handy in a pinch. If you don't have sauerkraut juice, feel free to substitute with 1/2 a cup of apple cider vinegar and 1 extra cup of water.

3 large carrots, tops removed
1 avocado, peeled and pitted
1 small tomato
1 1/2 cups sauerkraut juice
1 cup water
1 tablespoon coconut aminos
1 1-inch cube of ginger
1 teaspoon hemp oil
2 teaspoons curry powder
2 teaspoons turmeric
1/2 teaspoon black pepper
1/2 teaspoon cayenne
Dash red pepper flakes
Pink Himalayan salt to taste

Put all ingredients in a blender and blend until smooth. If needed, add additional water to get desired consistency. Garnish with extra peeled carrot bits, tiny bits of chopped ginger, or red pepper flakes. Serve room temperature.

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