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