Sunday, 28 August 2011

Raw Carrot Soup - recipe

I just haven't eaten enough fresh live food this weekend, so I really couldn't face the thought of having a meal based on lamb tonight.  I had a raw soup recipe bookmarked that I've been wanting to try for a few days, and Simon didn't seem to mind the idea of raw soup for dinner. 

This is inspired by Uncooking 101's Creamy Garden Chowder recipe.  Thanks for the inspiration! 

My drizzling skills need some practice!

Raw Carrot Soup

for the soup
3 large organic carrots, peeled and chopped roughly (my chunks were about 2cm long)
3 stalks of celery in 4cm lengths
1 clove of garlic - use a small clove, or just 1/2 a clove (I used a really big one and it was seriously overpowering!)
1/2 red pepper
1/2 cup filtered water
1/8 cup olive oil
1 spring onion
1/8 t himalayan sea salt
for serving
extra olive oil for drizzling
baby tomatoes for garnish (or whatever you have on hand)
pepper for garnish

Throw all the soup ingredients in a blender (and I don't use a vitamix, just a good quality kitchen blender), and blend until smooth and slightly warmed - but not too much!

Pour into bowls, drizzle over olive oil, garnish, crack some pepper and serve!

Simon thought it would have been good chilled and with coriander.  I'll give that a go next time.  And yes, he completely cleaned up his serving and said he'd happily eat it again.

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