Are you interesting?
Because this is a soup, we concluded, for interesting people. If you are boring, might I suggest this recipe instead? No need to read on.
So the soup. It’s not your grandmother’s Thanksgiving staple, and it’s not the version you held your nose and swallowed so that you could leave the table and play vids. Ahem, “do homework.”
This is the soup you wish you had in those days — creamy without cream, tangy, flavorful, exotic, and perfect for sipping outdoors on warm summer nights.
It’s a raw soup, so no cooking involved, and it derives its silky texture from avocado, not anything milky. The recipe is originally from Vegetarian Times Magazine, and we adjusted it a good bit. Also, we added pine nuts since the recipe calls for them, but I’m not quite sure what they did for the soup. If you want to try omitting them, let us know how it goes.
Ingredients (serves 2-3):
2 cups carrot juice
2 tbsp ginger
1/2 cup pine nuts
1/8 tsp cumin
2 tbsp lime juice
lime slices for garnish
Process pine nuts in a food processor for about 15 seconds. Combine with all other ingredients in a blender, and blend until smooth. Chill. Garnish with lime slices, and serve.