Quick and simple – Sweet and spiced from ginger and carrot while the Avocado and macadamia make it creamy and delectable. The ginger has a digestion benefit.
2 cups carrot peeled and chopped (preferably in boiling water or 2 Cups broth for 3-5 minutes)
1 Cup Coconut milk
1⁄2 cup macadamia nuts (optional)
1⁄2 Cup Hemp Seed
1⁄4 cup avocado, mashed 2 garlic cloves, minced
2 TB. ginger, minced
2 tsp. Coconut Aminos
1 TB. freshly squeezed lemon juice 1 TB. Olive oil
Pinch sea salt
Pinch freshly ground black pepper)
Yield: 4 cups
1. Place carrots, macadamia nuts, hemp seeds, and avocado in a blender with coconut milk, and blend on high speed for 20 seconds or until mixture is smooth.
2. Add ginger, Garlic, Coconut Aminos, lemon juice, curry powder (if using), dill, cayenne, salt, and pepper and blend on low to medium speed for 15 to 20 seconds. Drizzle in Olive oil at the end with one more quick blend.
3. Serve immediately at room temperature. Pour soup into bowls, and top with shredded carrot, beet, and corn (if using).