I have been wanting to make this soup for some time, ever since we first had some at The Black Cat in Boulder. My friend Jessie, gave me this recipe. I tweaked it a little, and in fact, I may tweak it a bit more next time I make it by using canned coconut milk instead of coconut meat or shreds. Either way, this is a fantastic soup for any carrot lover. It can be served warm or cold—both ways are delicious. We enjoyed this with the tasty tomato tarts.
INGREDIENTS:
3 C carrot juice (I juiced 12 large carrots)
1 avocado, peeled and pitted
3 Tbs freshly grated gingerroot
1/2 C unsweetened shredded or flaked coconut
2 dashes of nutmeg
1/2 tsp salt
1/4 C almond milk
Optional: cayenne pepper, to taste
DIRECTIONS:
Combine all of the ingredients in a blender or food processor. Blend until smooth (you may have tiny specks of coconut). If you’d like it warm, transfer to a large sauce or soup pot and heat. Enjoy!
Yields: 32-oz
- 3 C carrot juice (I juiced 12 large carrots)
- 1 avocado, peeled and pitted
- 3 Tbs freshly grated gingerroot
- ½ C unsweetened shredded or flaked coconut
- 2 dashes of nutmeg
- ½ tsp salt
- ¼ C almond milk
- Optional: cayenne pepper, to taste
- Combine all of the ingredients in a blender or food processor. Blend until smooth (you may have tiny specks of coconut). If you'd like it warm, transfer to a large sauce or soup pot and heat. Enjoy!
