This delicious soup is creamy, satisfying and totally RAW!  Admittedly, it would probably make a better mid-summer’s snack as opposed to lunch on a 10 degree day in January  (thank you, New England).  Maybe it was a bit of wishful thinking on my part?

If you don’t have a juicer, you can used pasteurized/bottled/store-bought carrot juice …. but the final product won’t be raw, of course.

Ingredients:

  • 2 avocados
  • 1 mango, chopped
  • about 1 1/4 cup of fresh carrot juice — more or less according to how thick or thin you want the soup to be.
  • a small handful of fresh basil leaves
  • a small handful of fresh mint leaves
  • 1 jalapeno pepper
  • 1/2 inch chunk of ginger root, peeled
  • 1 T (more or less) flaxseed oil
  • something crunch for garnish (I used red bell peppers)
  • sea salt to taste

To make:

  1. Run the ginger root through a food processor to mince.
  2. Add all other ingredients EXCEPT carrot juice (and red bell pepper/crunch garnish) to the food processor and process until well combined — however, save a bit of the mango and avocado for additional garnish, if desired.
  3. Slowly add in the carrot juice until an even consistency is achieved.
  4. Garnish with mango, avocado and red bell pepper …. and enjoy!