like sunshine in a bowl, this soup is light and refreshing chilled, with a little kick of heat from fresh ginger... pair it with this raw, grainless sunflower flatbread (that you can also turn into a cracker!) and you have perfection!
this meal is getting me all excited for summer!
soup ingredients:
2 T coconut oil
1/2 red onion, chopped
2 garlic cloves, minced
1-inch piece of ginger, peeled and grated
pinch of red pepper flakes
1 ½ lbs young carrots, sliced 1/2 inch thick
1 t fine sea salt
1/2 t ground cinnamon
1 t ground turmeric
freshly ground pepper to taste
4 cups filtered water or bone broth
coconut yogurt and parsley for serving
-melt coconut oil in a medium saucepan over medium heat. sauté onions, garlic, minced ginger, and pepper flakes for 1 to 2 minutes or until glossy. add carrots, salt, cinnamon and turmeric and cook another 1-2 minutes, stirring occasionally. add water or broth and bring to a boil. reduce heat, and simmer until carrots are very soft, 20-25 minutes.
-puree soup in batches in a high speed blender & chill overnight (you can also serve hot right away!)
-divide soup between 4 to 6 bowls and place a spoonful of yogurt or drizzle of coconut milk in center of each and finish with chopped parsley or carrot fonds and a pinch of additional salt and freshly ground pepper if desired.
sunflower bread:
3 c raw sunflower seeds, soaked overnight & drained
2 zucchini, chopped
4 stalks celery, chopped
2 cloves garlic
2 T collagen (gelatin)
1/2 c lemon juice
1/2 c water
sea salt + pepper to taste
-add all ingredients to a high speed blender and blend until very smooth. spread out on parchment paper in rounds 1/4-1/2 inch thick & sprinkle with turmeric powder.
-dehydrate at 115F for 7-9 hours for a pliable flatbread or 10-12 hours for a cracker-like crispy flatbread. both ways are delicious!
1 ½ lbs young carrots, sliced 1/2 inch thick
1 t fine sea salt
1/2 t ground cinnamon
1 t ground turmeric
freshly ground pepper to taste
4 cups filtered water or bone broth
coconut yogurt and parsley for serving
-melt coconut oil in a medium saucepan over medium heat. sauté onions, garlic, minced ginger, and pepper flakes for 1 to 2 minutes or until glossy. add carrots, salt, cinnamon and turmeric and cook another 1-2 minutes, stirring occasionally. add water or broth and bring to a boil. reduce heat, and simmer until carrots are very soft, 20-25 minutes.
-puree soup in batches in a high speed blender & chill overnight (you can also serve hot right away!)
-divide soup between 4 to 6 bowls and place a spoonful of yogurt or drizzle of coconut milk in center of each and finish with chopped parsley or carrot fonds and a pinch of additional salt and freshly ground pepper if desired.
sunflower bread:
3 c raw sunflower seeds, soaked overnight & drained
2 zucchini, chopped
4 stalks celery, chopped
2 cloves garlic
2 T collagen (gelatin)
1/2 c lemon juice
1/2 c water
sea salt + pepper to taste
-add all ingredients to a high speed blender and blend until very smooth. spread out on parchment paper in rounds 1/4-1/2 inch thick & sprinkle with turmeric powder.
-dehydrate at 115F for 7-9 hours for a pliable flatbread or 10-12 hours for a cracker-like crispy flatbread. both ways are delicious!
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