Raw carrot tang soup
I was stuck in a raw soup rut — I kept whipping up my favourite cucumber curry dill soup and couldn’t be bothered to make different ones. But soon I found that I got tired of the same taste and consumed fewer greens because of this.
For me, two large green smoothies (be it in the form of a sweet fruit based one or a savoury one) and one green juice a day gives me a very energetic boost. Anything less than that, I tend to just feel “normal”.
So I went back to trying carrot-based raw soups and I was so glad for new exciting flavours.
Inspired by the Carrot Lime Tang Raw Food Soup on RHS, I made a scrummy citrusy soup fit for champions.
In a blender:
Whizz one large carrot with one cup of water; strain & pour it back
½ red bell pepper
¼ cup coriander
Juice of half a lemon
1 big sprig of fresh parsley
Sea salt & black pepper to taste
A handful of spinach
½ avocado
Okay I know a carrot soup is supposed to be orange but somehow the red bell pepper caused it look brown so I threw in more greens to make it look more appetizing.
