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.