If want to enjoy the energy benefits of uncooked carrots, you’ll love this recipe. A hi-speed blender (like a Vitamix) makes quick work of this deliciously simple dish! If you don’t have an industrial-strength blender, cooking the carrots first is a great option.
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Ingredients
- 2 carrots
- 1 red bell pepper
- 1 can coconut milk (or 2 cups of veggie broth or coconut water)
- 1 lime (skin removed)
- 1 inch fresh ginger (skin removed)
- 2 tbsp Bragg’s aminos (or tamari)
- 1 tbsp tahini
- 1 tbsp raw honey (or maple syrup)
- ¼ cup red bell pepper (chopped)
- 2 tbsp pumpkin seeds or sunflower seeds
- ¼ cup basil or lemon basil (chopped)
- 3 tbsp coconut milk yogurt (optional)
Ingredients
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Instructions
- Place carrots, red bell pepper, coconut milk, lime, ginger, aminos, tahini, and honey in a hi-speed blender.
- Blend until pureed, and add water until your preferred consistency is achieved.
- Top with red bell pepper, chopped basil, and pumpkin seeds.
- Optional: Swirl coconut yogurt into the soup for extra color and flavor. Serve and enjoy!
Recipe Notes
Raw, Vegan, Vegetarian, Paleo, Gluten-Free
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