Monday, January 11, 2010

AWESOME RAW Indian Carrot Curry Soup!

I told you I was going to shake things up a bit, didn't I? Who would ever think of having a site about what goes on in your everyday life.  LOL! As I stated before, I am a RAW Foodist/Vegan and my family is not. I am sure there are plenty of families out there like this. It can be done (you heard it here first).  So just as I share about deals, domestic living, and my family, so shall I share about me! So here is a recipe for a RAW soup I absolutely adore!

Look at that soup... Doesn’t it make you want to snuggle up with a good movie or book by the fireplace? I fell in love with this soup. As a matter of fact, the first time I made this soup I cut the recipe in half and was so disappointed that I didn’t make the full recipe. It brought my taste buds to a new level of enjoyment with the different spices. The sweet yet savory flavor for the red onions, raisins, and cilantro made me so want more. The creaminess of the avocado and the crispness of the carrot gave this soup a very filling yet not heavy undertone. and it packed a powerful punch with the ginger, garlic, and apple cider vinegar. My husband is not a RAW foodist and he thought the soup was very good. My three year old was all over this soup. I had to make another batch (this time the full recipe) and have frozen half of it to have a couple of days from now. This soup is good kept in the refrigerator for about two days, however, I have learned that in my kitchen I make so many different things that I may not get to have this soup again for about four or five days (though I think that this one wont make it that long). LOL! Enjoy and tell me how you like it!

RAW Indian Carrot Curry Soup
(Serves 4-5)

2 carrots (chopped)
1/4 c red onion
1 clove of garlic
3 c tomatoes (diced)
2 avocados (pitted and peeled)
1/2 c fresh cilantro
1/4 c tahini
2 T curry powder
1/2 t freshly ground black pepper
1 t garam masala (spice)
1/2 inch of ginger root (peeled)
juice of 1/2 a lemon
2 t sea salt
3 T sesame oil
2 T apple cider vinegar
3 T agave nectar (or raw sugar)
2 T nutritional yeast
1/2 t fresh green chili (chopped)
4 c hot water (not boiled)
1/3 c raisins (put these in after the soup is blended)

Mix half of the ingredients and half the water at a time in a blender and pour the contents into a large bowl or pot to combine them (this is only done because most blenders are not big enough for the whole recipe). Serve at room temperature or heat on low only until it gets warm because you don't want to lose all the amazing enzymes in this soup! Garnish with tiny cubes of chopped up red onion, shredded carrot, fresh cilantro, raisins and freshly ground black pepper. Serves 4 or 5.

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