Saturday, August 25, 2007

Carrot Soup, nummies!

Today, I'll show you how to make a lovely summer chilled, raw, creamy carrot soup. If you've never tried a chilled soup before, I really recommend you try at least one of them. It's so easy to make, much easier than regular, hot soup, and much better for you!

3 large organic tomatoes, chopped
2 Tablespoons green onions, chopped
Small handful fresh basil, chopped
1 avocado, peeled, pit removed
Juice from 1/2 a lemon
Approx 1 1/2 cups freshly-juiced carrots
Approx 1/3 teaspoon cumin

Place tomatoes, green onions, basil and avocado into large mixing bowl if using immersion blender (or large blender or food processor).
Pour in carrot juice.
Add cumin.
Add lemon juice.
Whiz up with immersion blender (or blend in blender or food processor) until smooth.

You may think it's a funny color, but fear not. The taste is superb! If you'd like, you can strain it before serving, but I like mine a bit chunky, with the veggies left in.

A fantastic, chilled, raw, summer soup that's really good for you and your family. I'm sure you'll all love it! Nummies!

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