For winter lunches, there is nothing like a hot bowl of warm, homemade soup. And to keep away those nifty winter bugs, this soup is full of cold-fighting, immune-strengthening ingredients that are both nutritious and delicious!

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INGREDIENTS

Serves 4

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• 4 carrots

• ½ cup cashew nuts soaked 20 minutes, drained

• ¼ cup lime juice

• Zest of one lime

• 2 tsp coconut nectar

• 1 tsp sliced ginger

• 1 lemongrass stalk, sliced

• 1 tsp chopped coriander

• Pinch cayenne pepper

• 1 cup coconut meat

• 1 cup coconut water

• 1 tsp white miso paste

• ¼ tsp salt

• 2 tsp pumpkin seed oil to garnish (optional)

• Sprigs of coriander to garnish

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INSTRUCTIONS

• In a high-speed blender, combine all ingredients and blend until smooth.

• To make the soup warm, run in a blender for five minutes.

• Adjust to taste and serve in warm bowls garnished with sprigs of coriander and drizzles of pumpkin seed oil.

• You can serve this soup warmed in the dehydrator, or gently on the stove.

• It’s the right temperature when you can put a clean finger in, and it’s not too hot or too cold.

 

Inspired by The Raw Food Kitchen

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