Sunday, 10 February 2013

Carrot Ginger Soup.


A few years back while on holiday in the Philippines, I came across what is now one of my favourite cookbooks: RAW! by The Farm at San Benito. Unfortunately, when I took it back to Auckland, I soon realised a lot of the ingredients were either unavailable or extremely expensive. 

Last December, I was fortunate enough to go back to the Philippines for a two month long holiday filled with delicious tropical fruit galore. Being the foodie that I am, I of course brought along with me the cookbook to finally try it out; this was one of the delicious concoctions I tried. 

The marriage between the sweetness of the carrots, creaminess of the avocado, and spice of the ginger is divine. That, topped with herbed cashew cheese and basil, was a very satisfying lunch. Quick, simple and oh so good.




Carrot Ginger Soup
Makes 4 to 6 servings.
(Adapted from RAW)




2 fresh carrots, washed
1 small ripe avocado
1/3C young coconut meat
1/4C calamansi (lime) juice
2T honey
1T ginger, minced
1/4t cayenne
sea salt to taste

In a high speed blender, puree all the ingredients until smooth. Add seasonings to taste. Gently warm before serving if preferred. That's it! 



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