Creamy Carrot-Ginger Soup
Recipe By Arnold Kauffman
Too hot to cook? Try this filling and cooling soup.
Recipe taken from WHYY’s Friday Arts: Art of Food.
- 3 cups carrot juice
- 2 ripe avocados
- 1 tablespoon fresh ginger, minced
- 1 tablespoon nama shoyu, or 1 teaspoon sea salt
- 2 teaspoons curry powder
- ½ lemon, juiced
- Pinch cayenne pepper
- ¼ cup shredded carrot
- 1. Place 1 cup of carrot juice, and the avocados in the blender and blend until well mixed. Then add minced ginger, salt, lemon juice, curry, pepper and cayenne and blend on low for 15 to 20 seconds.
- 2. Garnish with shredded carrots and sliced olives.