This soup is vegan, gluten-free and suitable for those following a plant-based as well as raw vegan diet and of course anyone who just want to eat more healthily. The combination of carrots and ginger creates a comforting combination in this satisfying soup - just the right treat during a cool fall season.

Carrot Ginger Soup with Curried Raisin Relish [Vegan, Gluten-Free, Raw]

$2.99
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Serves

2

Ingredients

CURRIED RAISIN RELISH:

  • 3/4 Cup Golden or Green Raisins
  • 1 Tablespoon minced Ginger
  • 1 1/2 Teaspoons Agave
  • 1/4 Teaspoon Mustard seeds
  • 1/4 Teaspoon Cinnamon
  • 1/4 Teaspoon Cayenne pepper
  • 1/4 Teaspoon Salt
  • 1/4 Cup Apple Cider Vinegar

CARROT GINGER SOUP:

  • 3 Cups Carrot juice About 15 medium carrots
  • 1/2 Cup Orange Juice 1 Large Orange
  • 1 Avocado
  • 1/4 Cup Lemon juice 2 medium lemons
  • 1 Tablespoon Agave
  • 1 Tablespoon minced Ginger
  • 1/8 Teaspoon Nutmeg
  • Pinch of Celtic Sea Salt

Preparation

CURRIED RAISIN RELISH:

  1. Wash raisins well under running water. Place all ingredients in a food processor and pulse until well combined but still chunky. Store in the refrigerator. A 1/4 cup will be used as a garnish on the Carrot Ginger soup.

CARROT GINGER SOUP:

  1. Place all soup ingredients in a blender and blend on the highest setting until completely smooth.
  2. To serve, pour the soup into bowls. Add a few spoonfuls of the set-aside raisin relish on top of the soup.  Serve warm, straight from the blender.
  3. Store leftover soup covered in the refrigerator for a few days, although it's best fresh or eaten within the first 24 hours.


Comments

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  1. This recipe is not "raw", because the recipe calls for agave syrup. Agave syrup is not a "raw" food!

    Here is why…

    For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. Agave Syrup is boiled between 140°F – 160+°F when it is being processed!

    The fibrous blue agave pina is taken to the mill where it is pressed and its inulin-rich juice is collected and cleaned.

    Inulin, a dietary fiber made up of complex carbohydrates, is not sweet by nature. Cooking (or hydrolyzing) the inulin transforms it into sweet nectar. When making the Light Blue Agave nectar, the juice is heated to 161°F* (72°C). However, when making the Raw Blue Agave nectar, the process is lower and much slower: the juice is warmed to a tepid 118°F (37°C), and the low heat is maintained for nearly twice as long. In this simple process, the inulin becomes fructose, a slowly metabolizing simple sugar found in many fruits and vegetables. Filtering determines the blue agave nectar\’s flavor and color. The Light Blue Agave is simply more filtered than its Raw-Amber counterpart.

    * It\’s purely coincidental that Light Blue Agave is hydrolyzed at 161°F, the same temperature that milk is pasteurized. The intent in exposing the agave\’s liquid inulin to that temperature is to convert it to fructose, not to pasteurize it.

    💥 Agave Nectar:
    A Sweetener That is Even Worse Than Sugar
    https://authoritynutrition.com/agave-nectar-is-even-worse-than-sugar/

    💥 Raw Agave Syrup Nectar:
    Not as healthy as you may think. Nutrition Facts Low Glycemic Warning
    http://www.living-foods.com/articles/agave.html