Makes 2 servings Nutrition per serving: 559 KCal/2337 kJ 6 g protein 62 g carbohydrates 35 g fat 10 g saturated fat 12 g fiber 33g sucker 246 mg salt
3 cups (720 ml/24 oz) carrot juice (about 20 carrots)
cup (120 g/4½ oz) fresh coconut meat (optional)
2 tbsp honey
1 tbsp finely chopped fresh root ginger
ground cayenne pepper
2 tbsp cold-pressed avocado or olive oil, to drizzle
2 tbsp chopped fresh cilantro, to garnish (optional)
- First remove the brown edge from the coconut meat (if you use a whole coconut), roughly chop the white meat.
- Put the carrot juice, avocado, coconut (if using), honey, ginger, cayenne pepper, and
salt into a blender and whiz until completely smooth.
- Taste and adjust the seasoning if necessary.
- Before serving, garnish the soup with a drizzle of oil and some chopped cilantro.
Be carefull with the amount of ginger and cilantro, dose according to taste.
This raw soup is one of my favourites and I think the coconut belongs in there! 🙂