Thai Carrot Soup

Thai Carrot Soup

THAI CARROT SOUP

 

(makes 4 servings)

 

INGREDIENTS

 

15 carrots, cut into 1 to 2-inch slices

32 ounces Pacific vegetable broth

2 tablespoons lemongrass

1 small Spanish onion, chopped

3 tablespoons curry (or to taste)

3 tablespoons Spike

1 tablespoon minced ginger

2 to 3 cloves garlic

Fresh cilantro

 

METHOD

 

Place the carrots, broth, lemongrass, and onion into a soup pot. Bring to a boil and simmer until the carrots are medium-soft (you should be able to pierce with a fork). Let it cool. Put small batches (about 2 cups at a time) of the mixture into your blender and purée. Once it’s all puréed, add the curry, Spike, ginger, and garlic until it suits your taste. Serve with fresh cilantro.

 

FROM: The Packaged Extremely Green Detox

Raw Harvest Butternut and Coconut Soup

Raw Harvest Butternut and Coconut Soup

Raw Harvest Butternut and Coconut Soup

 

(Suitable for all levels of cooking ability)

 

INGREDIENTS

 

Meat of 2 young coconuts

1½ cups coconut water

1 cup butternut or pumpkin cubes (about 1-inch cubes)

8 organic dates or 1/3 cup pure maple syrup

1 pinch nutmeg, cinnamon or pumpkin pie spice

 

METHOD

 

Combine all the ingredients in a blender and blend on high until smooth. Enjoy!

 

SERVINGS 4

 

Recipe from The Raw Food Detox Diet by Natalia Rose

Roasted Red Pepper Soup with Harissa

Roasted Red Pepper Soup with Harissa

Roasted Red Pepper Soup with Harissa

 

INGREDIENTS

 

2 tablespoons extra-virgin olive oil

3 garlic cloves chopped

1 medium onion, chopped

3 large ball peppers, cored, seeded, and chopped

2 tablespoons tomato paste

1 tablespoon harissa paste

4 cups All-Purpose Vegetable Stock (see page 92 of The Fresh Energy Cookbook) or water

Kosher salt and black pepper to taste

 

METHOD

 

Heat a large saucepan over medium heat and add the olive oil. Add the garlic, onion and red bell peppers.

Cook slowly until the onions are translucent (about 8 minutes)

Stir in the tomato paste and harissa.

Add the vegetable stock or water and bring to the boil.

Turn down the heat and simmer for 30 minutes.

Puree the soup using an immersion blender or in batches in a blender or food processor.

Season with salt and pepper as desired.

 

SERVES 4

 

Recipe from The Fresh Energy Cookbook, by Natalia Rose and Doris Choi