Raw butternut, carrot and ginger soup

As I mentioned last week, our first go at entertaining with raw food went off really well, with even our carnivore friends being suitable impressed.

The menu comprised raw butternut, carrot and ginger soup, raw vegan pizza and classic cheezecake for dessert.

I have to confess the pizzas were bought in this time, as we weren’t that confident yet.

The soup recipe –

Ingredients:

1 C carrot juice
2 C diced butternut
1/2 avocado
1 T olive oil
Himalayn rock salt to taste
1/2 C apple juice
1/2 C warm water
1 clove garlic
1/4 C cashew nuts
1 cm piece ginger
1 t cumin
1/2 t cayenne pepper (optional)

These are as per the Rawlicious recipe book. I doubled the quantities, and did not add the cayenne pepper.

Method:

Blend all ingredients together.
Add more water if necessary to achieve desired thickness.
Pour into bowls and serve.
We garnished with fresh coriander.

The other difference – I warmed the soup slightly. This is quite acceptable within the raw concept, as long as you dont go higher than 47 deg C. I also think warming releases the aroma of the soup.

The raw pizzas we ordered in from Vivo Pizza here in Cape Town

You can get the Rawlicious book from Amazon:
here

Next week – the classic cheezecake recipe.

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