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.
