Monday, October 10, 2011

Vegan MoFo #10: Raw Vegan Carrot Ginger Soup

 
Aaaaah Monday!  Soup will make it better, right?  I'm kidding, really.  I don't mind Mondays, but I wouldn't mind having a weekend extension.  I'm not kidding about the soup, though.  I'm totally on a soup binge right now.   It's a wonderful, warming way to stay healthy and raw when the weather turns cold.  And it's SO EASY.  Perfect for weekday meals. 

Carrot Ginger Soup

1 cup diced carrots
1/4 cup cashews
1 small clove garlic
1 teaspoon diced ginger
1/2 tablespoon maple syrup
1/2 teaspoon salt
1/2 teaspoon lime juice
1 cup water

Blend in a high speed blender until smooth and warm.

This is great with crumbled up flax crackers stirred into it right before serving.  For a high raw option this would be delicious served with a scoop of quinoa or brown rice.

Due to my current obsession with soup I'll be featuring a few more recipes this week.   This is the first time I've been into making raw soup, so it's fun new territory to explore.  Hope your Monday is fantastic.

9 comments:

  1. Looks great and such a beautiful color! That is one of the reason I love the fall, the colors are always so vibrant!

    ReplyDelete
  2. Barefoot_and_frolickingOctober 10, 2011 at 11:26 AM

    wow! :)

    ReplyDelete
  3. Both soups look great. Ginger-carrot is an awesome combination, especially when savory like this.

    ReplyDelete
  4. This is a gorgeous soup! I cannot wait to try it!

    ReplyDelete
  5. mmm carrot soup. had some (cooked) tonight.

    ReplyDelete
  6. This soup looks beautiful and so bright!

    ReplyDelete
  7. I reheated this the next day and had it not-raw for lunch. Awesome either way.

    ReplyDelete
  8. Once the cooler weather hits I find myself a tad bit obsessed with soups too! I just made some carrot-ginger-cashew soup tonight, though it wasn't raw. This looks great!

    ReplyDelete