Monday, November 29, 2010

Chilled Carrot Soup

This is one of my very lazy but very tasty standbys. Fabulous enough to serve at a dinner party to 'unknowing' guests, packed with nutrients and goodness to ensure you bounce off the walls with vitality.

1 Kg Carrots ( about 3 cups of juice) – chilled is best.
1 ripe avocado ( or two if you want it extra creamy or extra thick)
½ tsp celtic salt
1 clove garlic and or a drip or two of ginger juice ( optional and to taste)
3 or 4 oranges – juice them on the spot.

Garnish - mung beans, shredded carrot strips, beetroot strips or snow pea shoots

Method - its so easy it embarrassing
Juice the carrots and pour into a blender
spoon in avocado, salt, garlic and ginger ( if you are using them). 

now whizz....that it.

If you like a thicker soup – add another ripe avocado.
If you like a thiner soup  add more orange juice

Pour soup into 4 small bowls and garnish.
For hot days – chill soup for 30 mins before serving.

On table place salt grinder and chopped chillies, extra garnishings and cashews for an extra texture and creaminess. 

seriously - you will get rave reviews about this.

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