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curried cream of carrot soup

Serves: 2
Total Calories: 92
Yield: 1 1/2 cups

Ingredients

1 pound carrot, scrubbed and juiced (1 cup juice)
1/2 avocado, chopped
1 teaspoon freshly squeezed lime juice
3/4 teaspoon curry powder
1/8 teaspoon plus 1 pinch salt
1 tablespoon minced fresh cilantro, for garnish

Directions:

Equipment:
juicer
measuring cups
cutting board
chef’s knife, 8-inch
citrus juicer or reamer
measuring spoons
blender
rubber spatula

Put the carrot juice, avocado, lime juice, curry powder, and salt in a blender and process on medium speed until smooth. Garnish with the cilantro. Serve immediately.

Nutritional Facts:

Serves: 2
Total Calories: 92
Calories from Fat: 0

This curried cream of carrot soup recipe is from the Raw Food Made Easy for 1 or 2 People Revised Cookbook. Download this Cookbook today.


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