raw curried carrot soup
This soup is perfect for spring or fall, served with a big salad and some warm gluten free bread.
6 large carrots (cut into large chunks) or 16 oz freshly extracted carrot juice.
2 cups almond milk (freshly made or store bought)
1/2 cup sweet onion
1 stalk of celery (cut into 1 inch pieces)
1 garlic clove (peeled)
ginger (small piece to taste)
1 tsp honey
2 tsp curry powder
Place all ingredients in a Vitamix or other powerful blender and run until all ingredients are thoroughly processed and creamy. After making this, we decided that we prefer the carrot juice, rather than the chunks of carrot. The soup seems less chunky that way.
6 large carrots (cut into large chunks) or 16 oz freshly extracted carrot juice.
2 cups almond milk (freshly made or store bought)
1/2 cup sweet onion
1 stalk of celery (cut into 1 inch pieces)
1 garlic clove (peeled)
ginger (small piece to taste)
1 tsp honey
2 tsp curry powder
Place all ingredients in a Vitamix or other powerful blender and run until all ingredients are thoroughly processed and creamy. After making this, we decided that we prefer the carrot juice, rather than the chunks of carrot. The soup seems less chunky that way.
