When life gets mentally and physically exhausting, sometimes all one wants is a good dose of something to take away the blahs. For me today, it was a bowl of liquid sunshine in the form of this delicious, raw carrot soup inspired by Emily of Emily Eats. It's a gorgeous colour, and even without the ginger and coconut flesh that the original recipe called for, the taste was fresh and clean and divine.
Just what was needed to kick the blahs to the curb today.
What’s-At-Hand Raw Carrot Soup for the Blahs
Inspired by Emily's carrot soup
1 large carrot, cut into rough chunks
1 ripe avocado
2 tbls or more lemon juice (or lime juice, in the original recipe)
1 good knob ginger (I didn’t have this)
Grated nutmeg and allspice or salt to taste (optional)
1-2 cups water or more (I eyeballed it, depends on how thick you want the soup)
Put carrot into blender. Cut avocado, scoop out flesh, and put into blender as well. Add the ginger, if you’ve got it – I didn’t, and I think it would have added some zing if I did have it on hand. Add 1/2 a cup to 1 cup water, enough to get everything blended together nicely. If it’s too thick, add some more water. Add in the lemon juice to taste – I like my soup a bit more tart as I think it brings the flavours of the carrot and avocado out more, but you may like less. Add the nutmeg and allspice if you want, or not at all – I happen to love the warm taste of allspice, but I know people who don’t like it either. Blend soup together again, adding more water if it’s still too thick for you. If you want to add salt, up to you, but I didn’t.
Serve up immediately, but I think it would be lovely chilled as well. I had mine with a big scoop of quinoa, and it was really good.
I had this chilled after coming home from work. It is divine. And it doesn't separate either!