Chilled Carrot and Ginger Soup

Posted by alannak on Jul 08 2008 | Soup

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
1 avocado
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.


2 comments for now

2 Responses to “Chilled Carrot and Ginger Soup”

  1. I love it! That is exactly what’s in my fridge right now, and it looks delicious. Plus, /cold/ soup in my hot little apartment is always a good idea. Nice dishes, too.

    10 Jul 2008 at 8:29 am

  2. I just found that recipe (or one similar) in the food magazine my little grocery store hands out. I was interested enough to write it down but haven’t tried it yet…wasn’t quite sure it would all come together. You make it (and everything else you do) look brilliant! Thanks for the nudge.

    14 Jul 2008 at 10:16 pm

Trackback URI | Comments RSS

Leave a Reply