Creamy Curry Carrot Soup

Toppings:
Chopped tomatoes and avocado are great.
Or try Sweet Curry Spiced Sunflower Seeds - as pictured

With Sunchokes still in season and Asparagus getting into full swing, these two lovelies caught my eye and the imagination of my taste buds today to the Alemany Farmer's Market.

This creamy, raw soup takes 5 minutes to make:

Asparagus Sunchoke Soup

1 bunch of asparagus (ends cut off). Chopped it measures 2 cups.
1.5 cups chopped sunchokes
1 small avocado for extra creaminess (but this is optional)
3 cups hot water
1 clove garlic
juice of one lemon
1/3 cup raw pine nuts
1 T light miso
3/4 tsp salt

Blend everything oh high in a powerful blender (I use a Vita-Mix) until creamy-smooth and warmed.

Add-Ons: These toppings made it prettier: Cracked black pepper, sliced asparagus tip and drizzle of truffle oil. 12-15 basil leaves added and nice light basil complexity.

A warming winter soup packed full of living whole food nutritious goodness! Today this soup really satisfied, as it was both comforting and energizing!...And when I say "creamy", you need to know that it's also dairy-free!

Creamy and Spicy Kale Soup

Ingredients:

1 head kale, just the leaves, stems removed - about  4 cups
1 pint cherry tomatoes (12 oz)
1/3 cup of fresh basil
1/4 cup raw pine nuts
1/4 cup red onion
1/4 cup carrots
1/4 -1/2 jalapeno pepper - spice as hot as you prefer
1/2 lime or lemon juiced
2 T light miso
1-2 clove garlic, depending on your taste for garlic - I always opt for more when it comes to garlic
1/4 tsp salt - I used smoked salt.
2 cups hot water

Blend in a high-speed bender like a Vita-Mix until creamy-smooth and heated.

This makes enough for 2 very large bowls!

When I skip my morning green smoothie on cold winter days because a chia breakfast pudding or warmed apple spiced cookie seems more appealing, I still crave the greens!

This soup and is a way to get in the greens for lunch or dinner!....um, and it's YUMMY!

Blend These Ingredients:

         

Click here to download:

Raw_Superbowl_Chili.zip (793 KB)

Another 5 minute Raw Soup that I could not live without!

• 16oz. of cherry tomatoes
• ½ onion chopped
• ½ cup of raw pine nuts or raw cashews or a combo, or 1/4 cup of Cashew Butter
• ¼ cup of (packed) fresh basil
• 1 T agave syrup or 2 pitted dates
• 1/2 to 1 tsp. sea salt - to taste
• 1.5 -2 cups HOT* water (depending on how thick you like it)

* I use heated water to make the soup hotter, faster. Even if the water has just been boling, the water will not warm the blender full of cold ingredients to over 118 degreees, so the precious ensymes will stay alive!

Blend all ingredients on high in a high-powered (Vita-Mix or Blendtec) blender for a minute or two, until it's warmed and creamy.

Today I modified this recipe to use some veg I had left over from my class on Monday night. This combo makes the creamy soup taste like it's been made with roasted tomatoes! I think I may have a new favorite!

• 5 cups of Organic Cherry Tomatoes
• 1.5 - 2 Cups of hot water
• 1/2 Avocado
• 1/2 Small Onion
• 1 tsp Wood-Smoked Sea Salt
• 1/4 cup Cashew Butter
• 1/4 cup Fresh Basil

   

Click here to download:

Raw_Creamy_Tomato_Soup.zip (285 KB)

So easy to make and no one will EVER know it's a RAW soup!

Blend all of the below ingredients in a high-speed blender. (I use a Vita- Mix)

Blend on high for a minute or two, until it's warmed and creamy.

• 3 cups filtered and warmed water - Not boiling
• 2 cups chopped, raw (uncooked) broccoli (one head of broccoli)
• 1 cup of raw, soaked cashews. (Nuts soaked for 20 minutes in water are best) but it's OK not to soak if you don't have time.
• 1 T raw agave syrup (or 1 tsp of raw honey)
• 1 large avocado
• 1 clove of garlic
• 1/2 to 1 tsp. sea salt
• 1 tsp. onion powder. You can use raw onion, but I find it a bitter in the soup.
• 1 T. cumin powder
• 1/8 tsp. black pepper

I eat this soup for dinner at least once a week. You can also use soaked almonds, but almonds need to soak on water for 8 hours. I've also used almond butter (3/4 cup) in place of nuts. All versions are delicious, but cashews make the creamiest soup.

This a hearty and very satiating soup. Left overs will keep in the fridge for 2 days.