Recipe
September 9, 2011
Creamy Carrot-Ginger Soup Recipe
Soup
Step 1: Finely grate the ginger on a ginger grater or fine grater to extract the juice (you should have about 1 tsp). Using a homogenizing juicer, homogenize the carrots (you should have about 2 cups).
Step 2: Place the ginger and carrot juices, avocado, cilantro, and Bragg in a blender and blend until smooth. Pour the soup into individual serving bowls, top each with about 1/3 cup of the white sauce, and garnish with the sesame seeds.
White Sauce
Step 1: Place the macadamia nuts, pine nuts, and cashews in a bowl, cover with the water, and soak for 2-6 hours, until smooth and creamy.
Step 2: Drain nuts. Place all of the ingredients in a blender and blend until smooth, adding additional water, if needed, to obtain a creamy consistency.
Reprinted with permission from Jeremy A. Safron’s The Raw Truth (2011 Celestial Arts).
Directions
Yield:
Soup
Step 1: Finely grate the ginger on a ginger grater or fine grater to extract the juice (you should have about 1 tsp). Using a homogenizing juicer, homogenize the carrots (you should have about 2 cups).
Step 2: Place the ginger and carrot juices, avocado, cilantro, and Bragg in a blender and blend until smooth. Pour the soup into individual serving bowls, top each with about 1/3 cup of the white sauce, and garnish with the sesame seeds.
White Sauce
Step 1: Place the macadamia nuts, pine nuts, and cashews in a bowl, cover with the water, and soak for 2-6 hours, until smooth and creamy.
Step 2: Drain nuts. Place all of the ingredients in a blender and blend until smooth, adding additional water, if needed, to obtain a creamy consistency.
Reprinted with permission from Jeremy A. Safron’s The Raw Truth (2011 Celestial Arts).
[img_assist|nid=2057811|title=|desc=|link=url|url=http://houseandhome.com/food/menus/recipes-raw-truth|align=middle|width=225|height=275]Enriko Perhacs