Spicy Carrot Soup

Made this soup (also from the Cafe Gratitude Cookbook – but I’m writing this from memory since I think this soup is super flexible) this morning and ended up having a bowl for breakfast since it was there looking so lovely. Consistency and flavor are perfect. This would be a fun place to mix up the spices and flavors. Serves about 4.

Add all of the ingredients to a blender and puree (for a warmer soup then continue to blend until a little warmth is generated):

2 cups carrot juice (save the pulp for a later use like crackers)

1 avocado (save a little for garnish or use it all and have an extra avo for garnish)

1/2 jalapeno pepper (seeded and roughly chopped)

1 1/2 tablespoons fresh ginger (chopped)

1 small shallot (recipe called for garlic, but I subbed shallot)

1-2 tablespoons fresh lemon juice

1/2 teaspoon cayenne pepper

15 fresh basil leaves

5 fresh mint leaves

1 teaspoon dried oregano

1 teaspoon freshly ground black pepper

1/2 teaspoon salt


Notice that I didn’t garnish this but it looks pretty dressed up with a few pieces or thin slices of avocado and shredded carrot, fresh minced basil and/or mint.


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