Carrot – Ginger Soup

A carrot a day might help keep the eye doctor away. Half of a medium-size carrot supplies you with 100% of your vitamin A requirement in the form of beta-carotene.

Beta carotene has been shown to be essential for eye health and, due to its antioxidant activity, has been reported to lower heart disease risk.

4 cups carrot juice (about 4 lbs. carrots)
1/2 cup macadamia nuts
1/4 avocado, mashed
2 Tbs ginger, minced
2 tsp nama shoyu
1 Tbs freshly squeezed lemon juice
1/2 tsp curry powder (optional)
1/2 tsp. fresh dill or 1/4 tsp. dry
Pinch cayenne
Pinch salt
Pinch freshly ground black pepper
1/4 cup carrot, peeled and shredded, (optional)
1/4 cup beet, peeled and shredded, (optional)
1/4 cup corn, fresh off cob, (optional)

  1. Place 1 cup carrot juice, macadamia nuts, and avocado in a blender, and blend on high speed for 20 seconds or until mixture is smooth.
  2. Add ginger, nama shoyu, lemon juice, curry powder (if using), dill, cayenne, salt, and pepper and blend on low to medium speed for 15 to 20 seconds. Slowly add remaining carrot juice through the top while blending on low.
  3. Serve immediately at room temperature. Pour into soup bowls, and top with shredded carrot, beet, and corn (if using).

from The Complete Idiot’s Guide to Eating Raw, by Mark Reinfeld, Bo Rinaldi, and Jennifer Murray

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