Wednesday, February 17, 2010

Creamy Carrot-Ginger Soup Recipe by Rene Oswald

I love the flavorful, beautifully-colorful look of this soup by Renee... you will find the recipe transcribed beneath the video. I prefer Celtic Sea Salt to Himalayan, so that is the only adjustment I've made here.Isn't it neat that Renee has made the whole soup in so little time? Wow. Now, that's the kind of "cooking" I like (kind of blows away all that whining that raw food recipes "take so much preparation time" doesn't it?) Enjoy!

Whirled CARROT-GINGER SOUP BY Rene Oswald
Divide the following veggies into two portions- put one portion in the canister of the VitaMixand put one portion aside for now:

  • 8 carrots (4 + 4)
  • 1 red pepper (1/2 + 1/2)
  • 1 cucumber (1/2 + 1/2)
  • 2 celery stalks (1 + 1)
  • 1" peeled ginger (add in with first batch of veggies)
Blend up the above half of the veggies.  Pour into a nutmilk hemp or jelly or muslin-type bag and squeeze out all the juice into a large bowl.  Discard the pulp for compost, or use as a flavorful base for dehydrated crackers or burgers. Take the juice and pour it into the VitaMix again, along with the remaining veggies and adding the following:
  • 1/4 C. Pinenuts
  • 1/4 C. Sesame Seeds
  • 2 T. Lime Juice
  • 1 tsp. Celtic Sea Salt
  • 1 T. Curry Powder
  • 1/4 tsp. nutmeg
  • 1/16 tsp. cayenne
Mix all together in the VitaMix, from low to high, until it is smooth.
Eat as is, or garnish with shredded zucchini, sunflower sprouts, shredded daicon... your choice.

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This blog is called "Whirled" soup partly as a pun  reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
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