Carrot Curry Soup - No Cook

By Peggie

For a warm soup, replace the cold water with hot water. Will keep in air tight container in the refrigerator for 3 days.

Ingredients

• 1/2 cup carrot juice (about 5 carrots)
• 1 cup apple juice (about 3 apples)
• 1/2 lemon peeled, outer membrane (white) removed
• 1/4 tablespoon ginger soup or 1/4 teaspoon ginger juice
• 3/4 cup carrot, peeled and cut in cubes
• 1/2 cup water
• 3/4 cup cashews
• 1 teaspoon sea salt
• 2 teaspoons curry powder

Preparation

Step 1

Transfer carrots, apples, lemon and ginger (if necessary) to the juice extractor or centrifuge until the desired amounts of juice are obtained.

In the blender, reduce the cubes of carrots to puree with water.

Add the vegetable juice and the remaining ingredients to the pulse blender reduce to a homogeneous soup

For a warm soup, replace the cold water with hot water.

Will keep in air tight container in the refrigerator for 3 days.