Light and refreshing this summer soup is sublimely flavored and requires no cooking. Toasting the cumin and coriander unlocks the essential oils and the true flavor of the spices. To toast the spices, place them in a dry skillet over medium-low heat. Stir constantly for about 1 minute or until their aroma blossoms. ~Taken From ~ Eat, Taste, Heal- An Ayurvedic Guidebook for Modern Living
Serves 4* ~see note
Cool & Refreshing ~Great Pitta balancing soup for the Summer!
- 1 tablespoon of sunflower oil
- 2 ripe avocados, halved, pitted and sliced
- 2 cups of fresh carrot juice*
- 3 inch piece of cucumber, peeled and shredded
- Juice of one orange, about three tablespoons*
- 1 tsp. ground cumin, toasted
- 1 tsp. ground coriander, toasted
- 1 tbsp. Bragg’s amino acids
- 2 tablespoons of chopped fresh fennel leaves
- 2 cups of filtered water
- 1 tsp. maple syrup
- 1/2 cup finely shredded zucchini
- Salt to taste
- Put all ingredients except zucchini and salt in the blender or food processor fitted with the S-blade. Blend or process until smooth. Pour into a large mixing bowl.
- Stir in the zucchini, season to taste with salt, cover, and chill in refrigerator for 20 minutes before serving.
- *It says 4 servings but unless you are using a huge soup bowl this is more like 8 servings, at least
- *I made fresh carrot juice and it took about 15 carrots so I think I would call this Carrot Soup with avocado and Cucumber if it were my recipe. Next time I will try an organic Carrot Juice from Whole Foods and see how that works. It is obviously best to use fresh carrots but not everyone owns a juicer and it does add to the time and mess- so it is worth trying.
- * 1 orange yields a lot more than 3 tablespoons of orange juice- use whatever juice you get from one orange- it adds a nice taste to the soup.
- If you have a Vitamix this is so simple it’s scary. You don’t really need to slice or chop as much and with a few pulses it is done.