Carrot Ginger Soup

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Sticking to the orange-colored soup kick I’ve been on lately, this extremely healthy recipe is also 100% raw (excluding the garnish ;)).  Using cold water will prevent cooking while blending on high speeds for a minute or less.  After blending, put the soup in the fridge to chill for several hours.  This one’s best served cold.

1/4-inch piece ginger root
1 orange bell pepper
4 carrots
2 tablespoons lime juice
1/4 cup raw cashews
1 cup mango
1 cup cold water
1 tbsp. agave nectar
2 tablespoons organic coconut oil
Salt to taste

Place all ingredients into blender and run on high speed (“Soups” cycle on a Blendtec) for at least 50 seconds but no longer than one minute.  Chill for several hours.  Serve cold garnished with toasted shredded coconut.

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