Curry Carrot Soup (Raw, Vegan) (Lightly-Steamed, Vegan)

Curry Carrot Soup Ingredients

Step1: First blend the following (ingredients fill 1.25litre sized blender)
2 cups of water (for a warm soup, add hot boiled water).
1 cup chopped onion
1/2 green pepper
1 green apple (peeled and cored)
1 cup chopped tomato
1/2 cup of shredded coconut
2tsp of minced ginger
3tbsp of unrefined oil (IE: canola, safflower)
1tbsp of curry
1tsp of Himalayan salt
1/2 tsp of ground nutmeg
1/4 tsp of ground cloves
1/4 tsp of ground pepper
2 tbs of lime or orange juice
1/4 tsp of cayenne (optional)

Step 2: Next blend in the following (ingredients fill 1.25litre sized blender)
3 cups of water
4 cups of carrots
2 whole avocados

If your blender is large enough to blend both batches this can be done.  Otherwise, mix both batches in a large sized bowl.

Lightly Steamed Option
The soup is quite creamy once the avocado has been included.  If your palette prefers a smoother texture, lightly steam the carrots before blending all the ingredients in Step 2.  Enjoy!

Curry Carrot Soup: This recipe makes 8 cups (2 litres) of soup. Garnished with a sprig of parsley. Delicious!

Advertisements

About fromroots2sky

Visual artist, background in psychology, mental/physical health & well-being; interests in life-skills, family & community. In pursuit for: WYSIWUG
This entry was posted in Recipes, Soups & Stews. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s