AVOCADO CARROT SOUP
AVOCADO CARROT SOUP
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Category
Soup, Salads, Salad Dressings
Ingredients
1 avocado
2 medium carrots
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1/4 cup almond, sesame or coconut milk
1 tsp ginger (finely ground)
1/4 lemon
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2‐4 drops Stevia or 1 tbsp coconut sugar or maple syrup (optional)
Pinch cayenne pepper
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Pure water (until you get desired consistency)
Directions
Put all ingredients in a high speed blender and mix well.
Add some purified water or carrot juice if the consistency is too thick.
Tips
You could add some warm water (150F) if you'd like a warm soup (but not too warm, you'd like the enzymes to stay alive and the taste of avocado becomes bitter when it gets too hot).
If you don't have time to make almond milk you could put in a handful of chestnuts with some extra water or fresh coconut water and meat.
Put as much as 1 tbsp finely cut ginger in the soup, but start with the 1 tsp in the recipe as not all people like that much.
This is also an excellent dip for crudité (like baby carrots, celery sticks, cucumber slices, etc.)