Guest guest Posted February 18, 2004 Report Share Posted February 18, 2004 Carrot Coriander Soup Serves 2-4 This is one of my favorite soups- TRY IT! I eat it several times per week. Also try the other two newest recipes of that I sent yesterday. They are really great. Fresh carrot juice and creamy avocado are a luscious match. Seasoned to perfection with fresh ginger, cilantro and coriander. Barely blend the herbs. 2 cups fresh carrot juice 2 teaspoons minced fresh ginger (add more for a little more warmth) 1 medium avocado 1/2 cup fresh loose cilantro 1/4 cup loose parsley 1-2 teaspoons coriander seed, (whole coriander seed freshly ground is best) 1 tablespoon good olive oil (optional) 2 tablespoon nama shoyu pinch sundried sea salt to taste 2 green onions, sliced finely Technique Blend carrot juice, ginger and avocado at medium-high speed until smooth. Remove cilantro and parsley leaves from the main stems. Add in de-stemmed herbs, coriander seeds, oil, and nama shoyu (or Braggs). Blend in pulses at medium speed until mixed. It is preferable to still see small pieces of herbs rather than a uniform smooth color made pale-green from the herbs. Season with a pinch of salt if necessary to taste. Peel outer skin of the green onion and slice finely. Sprinkle on top. Serve chilled. Elizabeth Quote Link to comment Share on other sites More sharing options...
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