Celebrate the season. Colors changing all around us as we shed our old selves. Cozy by the fire (or radiator) fall into this festive carrot-ginger soup.
(Serves 4)
Ingredients:
½ inch piece fresh ginger
6 large carrots
1 ripe avocado, peeled and pitted
2 tablespoons loosely packed cilantro leaves
1 tablespoon Bragg Liquid Aminos
1 ½ cups White Sauce (see below)
Black sesame seeds, for garnish
Finely grate the ginger on a ginger grater or fine grater to extract its juice (you should have about 1 teaspoon). Using a homogenizing juicer, homogenize the carrots (you should have about 2 cups).
In a blender, blend the ginger and carrot juices, avocado, 2 tablespoons of the cilantro, and the Braggs until smooth. Pour the soup into individual serving bowls, top each with about 1/3 cup of the sauce, and garnish with the seeds.
White Sauce Recipe – makes 3 cups
½ cup macadamia nuts
¼ cup pine nuts
½ cup cashews
2 tablespoons olive oil
1 tablespoon Bragg Liquid Aminos
2 teaspoons nutritional yeast
Juice of 1 lemon
1 cup filtered water, plus additional for thinning, if needed
Place the macadamia nuts, pine nuts, and cashews in a bowl, cover with water, and soak for 2 to 6 hours. Drain. Place all of the ingredients in a blender and blend until smooth, adding additional water, if needed, to obtain a creamy consistency.
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