March 25, 2018
To follow the theme of last week’s Mango Lemon Ice Cream, I have a delicious Spring and Summer soup recipe for you: a raw mango curry soup! I am a harsh critic of soups, and this soup passes my test with flying colors. It is fresh, delicious, beautiful, energizing, highly nourishing, and so easy to make! This soup is loaded with Vitamin A and a wide variety of antioxidants that are great for your skin. Let’s begin!
You will need:
1 lb. fresh Carrots (or 1 quart fresh Carrot Juice, if you do not have a juicer)
2 Yellow or Orange Bell Peppers
¼ small Cucumber
1 tsp. Loose Leaf Tea Market Ginger Powder
1 tsp. Loose Leaf Tea Market Turmeric Powder
Pulp from 1 Mango
1-2 tbsp. Coconut Oil
1 tbsp. Loose Leaf Tea Market Curry Powder
2 tbsp. organic Brown Miso
½ medium Avocado
Himalayan Salt, to taste
Chili flakes or Loose Leaf Tea Market 90k Cayenne Pepper, to taste
If you are using fresh carrots, juice enough carrots to get 1 quart of juice. Add the bell peppers and cucumber to the juicer, and pour the juice into a blender jar. If you are not using a juicer, add the quart of carrot juice into the blender jar, seed and core the bell peppers, and blend until smooth.
Add all the remaining ingredients to the blender, and blend until smooth. Season it to your liking, and garnish as you wish!
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