Cooking Raw Recipes

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Curried Carrot Soup

  • Food Processor
  • Sharp Knife
  • Cutting Board
  • Potato Peeler

Ingredients

  • 3 Carrots peeled and chopped
  • 1 Cup Cherry Tomatoes
  • 1 Avocado Diced
  • 1 ½ Cups Zucchini sliced
  • 2 Cloves of Garlic crushed
  • ¼ Cup Cilantro chopped
  • ¼ Cup red onion chopped
  • ¼ Cup Parsley
  • 1 to 2 Dates
  • 2 Tablespoons of Tahini (can be purchased at Health Food Store)
  • 2 Tablespoons of Curry
  • 2 Tablespoons of Nutritional Yeast
  • Small piece of ginger peeled.
  • Pinch of Sea Salt
  • 1 to 2 Tablespoons of Fresh Lemon Juice
  • 1 to 3 Cups Almond Milk. Start with approximately 1 to 2 cups, and add more if necessary.
  • ¼ Cup Extra Virgin Olive Oil

Garnish

  • Shredded Carrots
  • Red Onion slice thinly
  • Cilantro leaves
  • Walnuts
  • Raisins

Directions

  1. Place carrots, zucchini, garlic, cilantro, onion, parsley, dates, tahini, curry, yeast, ginger, salt, avocado, lemon juice, and tomatoes, olive oil, and almond milk into a large high peed blender.
  2. Blend this entire mixture until it takes on the consistency of a thick soup. You may have to add extra Almond Milk to obtain your favorite taste and thickness.
  3. Serve in soup bowls and garnish with raisins, shredded carrots, parsley, onions, and walnuts.

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