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

Ingredients

3 cups (720 ml/24 oz) carrot juice (about 20 carrots)
1 avocado
cup (120 g/4½ oz) fresh coconut meat (optional)
2 tbsp honey
1 tbsp finely chopped fresh root ginger
ground cayenne pepper
sea salt
2 tbsp cold-pressed avocado or olive oil, to drizzle
2 tbsp chopped fresh cilantro, to garnish (optional)

Directions

1. First remove the brown edge from the coconut meat (if you use a whole coconut), roughly chop the white meat.
2. Put the carrot juice, avocado, coconut (if using), honey, ginger, cayenne pepper, and
   salt into a blender and whiz until completely smooth.
3. Taste and adjust the seasoning if necessary.
4. 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! 🙂