Raw Carrot Avocado Soup

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I’ve been trying to incorporate more raw food into our diet. It’s especially tempting now that the weather is starting to warm up. The thought of preparing a meal without heating up the kitchen is very enticing. I find that a lot of raw recipes are smoothies and salads, but I wanted to look into doing more substantial. I’ve stumbled upon several really inspiring raw food websites, and this soup recipe looked bright and sunny and delicious. Plus, it uses a lot of produce that I tend to have on hand, which is always a bonus. It came together really quickly in the Vitamix, and the texture was beautifully silky. I liked the bit of spiciness that came from the raw onion and garlic, and it was a nice, refreshing lunchtime soup. I’m looking forward to trying out more raw recipes soon!

Raw Carrot Avocado Soup

Carrot Avocado Soup
Raw on $10 a Day (or Less)

2 servings ~ $1.69 per serving

1 avocado, chopped ($.78)
4 carrots, peeled and chopped ($.40)
2 ribs celery, chopped ($.30)
1/2 medium onion, chopped ($.10)
1 clove garlic, pressed ($.05)
1/2 teaspoon salt
4 tablespoons olive oil ($.40)
1 1/2 cups water for blending
1/2 medium tomato, finely chopped($1.25)
1 green onion, sliced ($.10)
1/2 teaspoon olive oil

This soup is more hearty than I expected … quite robust and satisfying, and super simple to make. Coarsely chop all the ingredients to make blending easier. In a blender, add everything but the tomato and scallion and teaspoon olive oil. Puree for a few to several minutes until very smooth. In some blenders, the soup will start to warm up a bit as it processes.

Garnish with chopped tomatoes and scallions, and drizzle with a bit of olive oil.

nutritional information:
calories: 481
fat: 42 gr
carbs: 28 gr
protein: 5 gr

Big Flavors Rating: 4 Stars