The relaxed days of summer vacation may be over but it’s still warm as ever outside making it easy to eat raw foods. This Spicy Carrot Ginger Soup is a feature recipe at my upcoming Get the Glow With Raw Foods culinary class on September 15 and October 15. The upcoming 3 hour demo style class will cover the basics of raw food, including the techniques, equipment, pantry staples and easy recipes to master in the kitchen, including soaking, sprouting and fermenting. Recipes include: spicy carrot ginger soup, creamy tahini zucchini noodles, fermented beet and apple slaw, very cheesy dip, hazelnut horchata, and salted caramel cheesecake. Students will receive a recipe binder to take home and will be able to sample all of the recipes we make.
This recipe is a quick one that you can easily make in your high-speed blender or food processor by blending all of the ingredients for only a minute. I always make it in my high-speed blender but if you don’t have one, a food processor will get the job done. Soups are an excellent way to consume several servings of vegetables in one go. With a mix of carrots, avocado, ginger and cayenne, you’ll be getting a healthy dose of vitamin A, good fats, fibre and antioxidants. The ginger and cayenne also help combat inflammation and digestive problems. Eating healing foods like Spicy Carrot Ginger Soup are not only a delight for your taste buds but your overall immunity and well-being. If we commit to eating more raw, whole foods in their natural state every day, I guarantee you’ll notice a difference. I hope you enjoy the recipe!