Where I live, we’re having issues with the whole spring thing. My birthday happens to fall on the first day of spring, the 20th of March, and despite my insistent belief that I was the one that brought spring to earth…I somehow feel that is now a lie. It just keeps snowing and snowing. And snowing.
…And snowing. Seriously.
Let’s just say that I’m not having as many smoothies as I would like…however, I’m definitely having cozy soups! The last one I had was this absolutely delicious one I got from the new Thrive Energy Recipe book. I love using coconut milk as a base for soups…so creamy!
I was so excited when the book came in…the photos are stunning and all 290 pages are chock full of tips, recipes, and inspiration for a healthy, more plant based diet. They sweetly gave me permission to share a recipe with you! While this soup is a raw recipe, I actually heated it on the stove for a warmer soup. This soup serves 6.
Carrot Avocado and Coconut Soup
- 1 ripe avocado
- 1 small garlic clove, chopped
- 4 medium carrots, peeled and juiced
- 4 cups coconut milk
- 2 tsp. freshly squeezed lime juice
- 2 tsp. yellow curry paste
- cilantro, small torn handful
- sea salt and freshly ground black pepper
- 1/2 cup roasted cashews, coarsely chopped
In a blender, combine the avocado, garlic, carrot juice, coconut milk, lime juice, curry paste, half of the cilantro leaves, and salt and pepper to taste. Blend until smooth. Serve garnished with cashews and the remaining cilantro leaves.
Raw soups – yay or nay? Have you tried any of recipes from the Thrive cookbook?
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