Raw Carrot Brazil Nut Soup
Recipe Courtesy of Healing the Vegan Way
This raw creamy and bright colored soup, besides being maximally tasty, is a potpourri of ingredients and super spices that provide maximum nutrition. Avocado and Brazil nuts provide the healthy fats that are needed with every meal to aid in nutrient absorption, carrot and lemon juice provide a direct shot of vitamins A and C, and ginger and turmeric are superfoods in a category all their own! The soup is also delicious served warm for an un-raw version; simply heat on the stove over medium heat until just warm. Top with chopped avocado and a vegan sour cream.
1. Place 2 cups of the carrot juice in a blender. Add all the remaining ingredients, except the corn, red bell pepper, and dill, and blend well.
2. Add the remaining 2 cups of carrot juice and blend well. Transfer to a bowl. Add the corn, red bell pepper, and dill, and mix well before serving. Serve chilled.
Prep time: 15 minutes
Total time: 15 minutes Serving size: 1 cup
Number of servings: 6
Neufingerl N, Eilander A. Nutrient Intake and Status in Adults Consuming Plant-Based Diets Compared to Meat-Eaters: A Systematic Review. Nutrients. 2021 Dec 23;14(1):29. doi: 10.3390/nu14010029. PMID: 35010904; PMCID: PMC8746448.
Bakaloudi DR, Halloran A, Rippin HL, Oikonomidou AC, Dardavesis TI, Williams J, Wickramasinghe K, Breda J, Chourdakis M. Intake and adequacy of the vegan diet. A systematic review of the evidence. Clin Nutr. 2021 May;40(5):3503-3521. doi: 10.1016/j.clnu.2020.11.035. Epub 2020 Dec 7. PMID: 33341313.