Raw Creamy Carrot Ginger Soup
Serve this soup chilled in warm weather or gently warmed in cold months. Place in sauce pan, and using very low heat, stir continuously until warmed through this is the best way to keep all the enzymes in tact.
3 cups of carrot juice
1 small ripe avocado
½ cup lime juice
1 tablespoon grated ginger
¼ teaspoon of sea/Himalayan salt
½ cup of extra soft tofu
Sprigs of cilantro (for garnish & taste)
In a Vita-Mix speed blender, puree all
ingredients until smooth and creamy.
Garnish with slice if lime and cilantro leaves.
Pepper to taste