Conscious Food Choices

Warm Winter Carrot Soup (raw)

Raw soups in winter never sound great to me, so I wanted to do something really rich and satisfying. If you have leftover parsnip pasta from the Creamy Parsnip Fettucine recipe, just use this in place of the wine-soaked parsnips below. Yum!

Serves 4

• Macerate 2 c shredded parsnips with 1/4 c white wine and 1/2 t salt.  Let stand overnight.
• 1 c raw cashews or macadamia nuts, soaked 2-4 hours and drained
• 1/2 inch fresh ginger, minced
• 2 cups carrot juice
• 1/4 t cayenne pepper (optional)
• 2 T coconut oil
• salt and pepper to taste

Blend parsnips, soaked nuts, ginger and one cup of the carrot juice in a high-speed blender until its a super-smooth creamy base. Slow machine and add in remaining carrot juice until you get a rich creamy soup consistency. Whiz in coconut oil and adjust for salt and seasonings.

Warm this soup very carefully on a pot on the stove just before serving. Make sure it does not get too hot (hover over it and keep sticking your finger in the pot). Soup should not go over 115°F which is just slightly over lukewarm.

Serve in pre-warmed bowls with a few cilantro leaves as garnish.

Play with the flavors!

• Make a Curried Carrot Soup by adding a pinch of ground cumin, coriander and turmeric!
• Add meat and juice of one fresh young coconut, and lime for a more tropical taste

January 17, 2010 - Posted by Jorin Hawley | Low Carb Recipes, Raw Food Recipes, Recipes, Soups, Vegan Recipes | raw recipe, raw soup, winter soups