Simple Raw Carrot Soup with Sunflower Sprout Garnish
Difficulty 5 minutes Serves 2
This creamy, sweet carrot soup shared by Marlie Centawer of Barefoot and Frolicking
is based on a recipe found in Douglas McNish's book Eat Raw, Eat Well
. Serve the delicious marinated mushrooms as a side dish or use as a topping on a green salad. This soup is best when served with a generous helping of fresh, nutrient, water, and enzyme rich sunflower greens!
Ingredients 1 cup organic carrots, chopped
2 tbsp organic sunflower seeds
1 tbsp organic ginger, chopped
1 tbsp raw honey (beegan)
1/2 tsp sea salt
2 1/2 cups water
2 cups chopped brown/crimini mushrooms
2 tbsp tamari
1 1/2 tbsp raw honey (beegan)
1 clove garlic, chopped (optional)
black pepper, to taste
Directions 1) Blend ingredients in a high speed blender until smooth. Best if served immediately and topped with a sunflower sprout garnish, but will keep for 1-2 days in the fridge.
1) Prep and chop mushrooms and place in a large bowl. In a separate bowl, combine the tamari, honey, garlic, and black pepper.
2) Combine marinade and mushrooms together and let sit for a few hours. Serve as a side with soup or salad. Will keep 1-2 days in the fridge.