This soup has a lovely rich colour and the coconut makes this a filling dish. You'll experience different levels of flavour sensations; this is delicious! It's a variation from Raw Food Real World's Creamy Carrot Ginger Soup with Lime. I didn't have 3 cups worth of carrot juice so used half carrot and half celery juice. I also didn't have fresh ginger so I used ginger powder. I decided to use more coconut meat than the recipe to make it chunkier and more filling.
CREAMY COCONUT AND CARROT SOUP
1-2 cups carrot juice
1 cup celery juice (or omit celery and have 3 cups carrot juice)
1 avocado
handful of coconut meat (I like the flavour of a mature coconut - crack open and remove white flesh. Just be sure you slice all the brown shell off leaving only white flesh)
1/4 cup lemon juice
3 T agave syrup
1 T ginger powder
sprinkle cayenne
sprinkle sea salt
Blend on high speed blender till creamy (mine's a bit chunky). Garnish with lemon oil (lemon juice and olive oil mixed) and coriander leaves. Serve immediately at room temperature or gently warm by heating in a saucepan over very low heat. Stir til warmed through (use your finger as a warmth measure).
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