Carrot, coconut and ginger soup

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!

INGREDIENTS

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

INSTRUCTIONS

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

• To make the soup warm, run in 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