Mar 24 2017

Carrot Soup

Cool Carrot Soup Yields: 4 servings 1 1/2 c. fresh carrot juice (from about 1 1/2 lb. carrots) 14 oz light coconut milk 1 ripe avocado 2″ knob fresh ginger, grated 3 tbsp. fresh lime juice 1 small garlic clove 1 dried medjool date 2 tsp. turmeric 1/2 tsp. sea salt 2 tbsp NesProteins Collagen Hydrolysate Optional for garnish: cilantro, green onions, lime juice, or more coconut milk for drizzling Directions: If using fresh carrots, run them through the juicer according to instructions. If the 1.5 lb. carrots don’t quite yield 1.5 cups of juice, make up the difference with filtered water. Note: store-bought, 100% fresh-squeezed carrot juice also works for this recipe. Add the carrot juice, coconut milk, grated ginger, lime juice, garlic, date, turmeric, sea salt, and Collagen Hydrolysate to a high-powered blender. Blend until very smooth, about 30 seconds, stopping to scrape down the sides as needed. Optionally, you can blend longer to slightly warm the soup. Enjoy immediately topped with garnishes of your choice.