Ingredients

4 carrots - washed and cut into 3" long pieces

1 stick celery

1.5 c. water (or more, depending on how thick you like it)

1/3 c. dried coconut

1 T. red miso

1 t. red curry paste or curry powder (or more to taste)

small chunk of ginger - peeled

garlic (to taste)

2 t. shoyu

2 t. agave (or other sweetener)

For topping:

Chopped tomatoes

Sprouted beans or seeds

Olive oil

Recipe Directions

Place all soup ingredients into high speed blender. BLEND! Depending on how long you allow this to blend, it will warm up... more water can be added if needed, or to make a thinner soup.

Garnish with chopped tomatoes, sprouts, and a drizzle of olive oil. Would probably be great topped with chopped avocado too!

HydroJen's Thoughts

By HydroJen

A warm soup made in your high-speed blender - super easy and super yum!

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Comments

Top voted

Feb 28, 2012

38 votes
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tangerina's Review

Curried Carrot Soup
5
5 out of 5

loved it! i will be making this often.

Tweedle

May 09, 2012

37 votes
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can you omit the miso?

I don't use miso...

joannabanana

Mar 29, 2011

27 votes
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i can't wait to make this. i'm juicing right now, but when i'm done, this will definitely be on my list of things to make. it seems like it should go through my system pretty easily, i hope.

All

Tweedle

May 09, 2012

37 votes
+
Vote up!
-
Vote down!

can you omit the miso?

I don't use miso...

Top Voted

joannabanana

Mar 26, 2012

19 votes
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i had this for dinner tonight and it is officially my favorite raw soup!! some adaptations i made: 1/2 an avocado instead of the coconut, used 2 small dates for the sweetener, 2 tsp of curry powder, 4 celery stalks, and 1/2 a cucumber. this was just so good and creamy. i am definitely a curry powder addict now.

Feb 28, 2012

38 votes
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tangerina's Review

Curried Carrot Soup
5
5 out of 5

loved it! i will be making this often.

Top Voted

daniefon

Apr 03, 2011

22 votes
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I made this soup in my regular blender, which didn't get it smooth enough for me. So, I strained it and it was delicious!! I hated to waste all of the pulp that was leftover. Since it was already seasoned, I added a couple of tablespoons of chia seeds and about 1/4 to 1/3 cup of ground pumpkin seeds and let it sit so that the chia seeds could absorb the excess moisture. Then I spread them kind of thick, about 1/8 inch on teflex sheets, sprinkled them with sesame seeds, scored them and dried them overnight. It made excellent crackers. Now I can have carrot soup with carrot crackers! I have since made a second batch since I love the soup too.

Thank you!

joannabanana

Mar 29, 2011

27 votes
+
Vote up!
-
Vote down!

i can't wait to make this. i'm juicing right now, but when i'm done, this will definitely be on my list of things to make. it seems like it should go through my system pretty easily, i hope.

Top Voted

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