Carrot Coconut Ginger Soup
Difficulty 5 minutes Serves 4
This Carrot, Coconut & Ginger Soup by Amanda Brocket of The Raw Food Kitchen has all the ingredients to help keep your taste buds singing, and your body warm while the spring weather flip flops - warm one day, freezing the next. Enjoy!
Ingredients 4 carrots 1/2C cashews soaked 20 minutes, drained 1/4C lime juice Zest of one lime 2T coconut nectar 1T sliced ginger 1 lemongrass stalk, sliced 1T chopped coriander pinch cayenne pepper 1C coconut meat 1C coconut water 1T white miso paste 1/4t salt 2T pumpkin seed oil to garnish (optional) sprigs of coriander to garnish
Directions In a high speed blender, combine all ingredients and blend until smooth. To make the soup warm, run in blender for five minutes. Adjust to taste and serve in warm bowls garnished with sprigs of coriander and drizzles of pumpkin seed oil.
You can serve this soup warmed in the dehydrator, or gently on the stove. It