Makes: 5 cups
Soup
3 1/2 cups fresh carrot juice (approx. 3 1/2 lbs carrots)
2 Tbsp thinly sliced green onion
1 Tbsp peeled and minced ginger
1 tsp peeled and sliced turmeric
1 Tbsp wheat-free tamari (optional)
1 Tbsp freshly squeezed lemon juice
1 tsp seeded and diced jalapeño chile
1 clove garlic
1/4 cup Brazil nuts, soaked and drained
1/4 cup mashed avocado
2 Tbsp fresh minced Italian parsley
Pinch crushed red pepper flakes
Sea salt and ground black pepper, to taste
Raw Crème Fraîche
1/2 cup cashews, soaked in a few cups of water for 45 minutes or longer
1/2 cup water
2 tsp freshly squeezed lemon juice
Sea salt, to taste
Prepare the soup: To a blender, add carrot juice, onion, ginger, turmeric, tamari (if using), lemon juice, jalapeño, garlic, Brazil nuts, and avocado and blend until smooth. Transfer to a large bowl. Add the parsley, red pepper flakes, salt, and pepper and stir well. Prepare the crème fraîche: Drain the cashews and rinse well. To blender, add cashews, water, and lemon juice. Transfer to a small bowl and add salt to taste. Serve soup with a dollop of crème fraîche.
Serving Suggestions:
Garnish with grated carrots, beets, zucchini, jicama, or daikon radish. Sprinkle with black sesame seeds. Enjoy cold or at room temperature. Store this soup in a glass container in the refrigerator and enjoy within 2 days.
Base: Replace the carrot with other vegetable-based juices, including tomato, carrot-ginger, beet, cucumber, spinach, celery, or your favorite combo.
Creaminess component: Replace the Brazil nuts with cashews, macadamia nuts, pumpkin seeds, pine nuts, or pecans.
Herb component: Replace the parsley with dill, cilantro, or basil.
Spice component: Add 1 Tbsp of any global spice blend from the introduction, including Mexican, Italian, or Moroccan.
Garnish component: Corn, spiralized beet, carrot or daikon, raw nuts or seeds, chopped fresh herb
2 ripe peaches or nectarines
2-3 medium tomatoes or equivalent
Large stick celery
1/2 mango
1/2 English cucumber or equivalent
Edible flowers (if available)
1 head little gem lettuce
(sub romaine or other firm lettuce)
Sunshine Noodles Ingredients: 2-3 zucchini/courgette (coloured/heirloom varieties if available), 1 red, yellow or orange bell pepper, 1 medium mango, 2-3 fresh tamarind pods if available (optional sub thumb fresh ginger), Small bunch fresh tender herbs (e.g. cilantro/coriander, parsley, basil), Cherry tomatoes (coloured varieties if available)
Few fresh chives and/or green parts of 3 spring onions (optional)
Blend well and serve.
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