Creamy Gingered Carrot Soup

This flavorful and colorful soup is a real tummy healer! Also, due to high amount of carotene in both, carrots and bell peppers, this soup promotes healthy vision.

Note:I would suggest to use a real fresh coconut meat and coconut water from the fruit. If you can’t find fresh coconut, use raw dehydrated coconut chips, pre-soak them first for a few hours.This recipe serves 4. Divide all the ingredients in half to make it for 2 people.

Ingredients:

2 cups carrot juice, freshly squeezed

1 cup orange juice, freshly squeezed

2 cups yellow Zucchini, chopped

1 bell pepper, orange or red, sliced

1/4 fennel bulb

1 inch fresh ginger

1 inch fresh turmeric

1 garlic clove

1/2 red Jalapeño pepper, seeds removed

1/2 teaspoon cumin

1/2 teaspoon coriander,I love coriander, but you can use less.

1/4 teaspoon smoked paprika

1 fresh coconut, use meat and juice.

1 avocado

salt to taste

Directions:

Puree all the vegetables, freshly squeezed juices, coconut meat and juice and spices very thoroughly in a blander until the mixture is very smooth. Adjust seasoning. You can always slightly warm up the soup. Serve it with a swirl of coconut cream and fresh herbs.