Traditional Raw Carrot Soup
An old standby in raw cuisine, carrot soup is nourishing and easy to make. Even if you do not own a juicer, you can buy fresh made carrot juice at juice bars and at many health food stores. This recipe calls for pouring the soup over chopped sprouts and other vegetables. Alter this to suit your family's taste. I have never heated this soup, but I suppose that it would work for those who must have their soup warmed. Be careful to keep it at or below the temperature of a Jacuzzi bath.
Two variations of this soup follow.
1 cup carrot or mixed carrot and vegetable juice
1/2 - 1 avocado
cumin, to taste
dash of sea salt
dash of lemon juice
optional: garlic or shallot to taste
Cut up avocado. Place carrot juice in blender. Add avocado and blend to desired thickness.
Add cumin, salt and lemon juice to taste. Blend.
Pour over sprouts and chopped veggies in bowl.
Alternative: Eliminate cumin and add 2 teaspoons grated ginger root, (for spice lovers use both cumin and ginger).
Variation: For a nutritious Seaweed Carrot Soup: Double the recipe and add 1/2 cup dulse pieces and 1/2 cup clover, alfalfa or sunflower sprouts, blend.
- Contributed by Jan Jenson