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Curried Carrot Avocado Soup

3 cups carrots, chopped
2 cups water
2 avocados, skins and pits removed
1 clove garlic
3 tsp ginger juice*
1 tsp freshly squeezed lemon juice
1 tsp curry powder
½ tsp cumin
½ tsp Celtic salt (sea salt may be used)
¼ tsp cayenne
¼ tsp fresh ground black pepper
*Put small pieces of fresh, peeled ginger through a press until you have 3 teaspoons of juice.

Place all ingredients in a blender; process until smooth and creamy.

Serves 2. Analysis per serving: 374 calories, 5g protein, 30g fat (4g saturated), 18g fiber, 29g carbohydrates, 595 mg sodium

Source: Rainbow Green Live-Food Cuisine by Gabriel Cousens and Tree Of Life Cafe Chefs (North Atlantic Books, www.northatlanticbooks.com). Copyright © 2003 by Gabriel Cousens; reprinted by permission of publisher. Photo by Gabriel Cousens.

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