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Simply Elegant Raw Indian Carrot Coconut Soup

A fabulous garden recipe, this soup is enriching to both the body and soul with delicious, coconutty spice.  Heaven on earth, from raw chef Patty!

Course Soup
Cuisine Indian
10 minutes
3 hours
3 hours 10 minutes
6

  • 1 young Thai coconut
  • 3 cups carrot pulp
  • 1 lemon
  • 1 tangerine
  • 1 tsp Himalayan sea salt
  • 1 tbsp garam masala
  • 3 tbsp extra virgin olive oil
  • 4 cups fresh almond milk
  • 1/2 inch ginger
  • 1 tsp turmeric
  • 1 clove garlic
  • 4 tbsp coconut nectar
  • cayenne pepper to taste

  1. Crack the coconut and pour the coconut water in your high-speed blender. (Or use 1 ½ cups canned coconut water.)
  2. Scoop the coconut meat and add it to the blender.
  3. Juice lemon and tangerine in a citrus juicer and add to blender.

  4. Add all other ingredients -- except cayenne -- blend until smooth

  5. Pour into bowl and dehydrate at 110 for three hours.

  6. Ladle servings into a bowl and sprinkle cayenne pepper on top to suit your taste.