Carrot Ginger Soup with Curried Raisin Relish

This soup is vegan, gluten-free and suitable for those following a plant-based as well as raw vegan diet and of course anyone who just want to eat more healthily. The combination of carrots and ginger creates a comforting combination in this satisfying soup - just the right treat during a cool fall season.

Carrot Ginger Soup with Curried Raisin Relish [Vegan, Gluten-Free, Raw]

Ingredients

CURRIED RAISIN RELISH:

• 3/4 Cup Golden or Green Raisins
• 1 Tablespoon minced Ginger
• 1 1/2 Teaspoons Agave
• 1/4 Teaspoon Mustard seeds
• 1/4 Teaspoon Cinnamon
• 1/4 Teaspoon Cayenne pepper
• 1/4 Teaspoon Salt
• 1/4 Cup Apple Cider Vinegar

CARROT GINGER SOUP:

• 3 Cups Carrot juice About 15 medium carrots
• 1/2 Cup Orange Juice 1 Large Orange
• 1 Avocado
• 1/4 Cup Lemon juice 2 medium lemons
• 1 Tablespoon Agave
• 1 Tablespoon minced Ginger
• 1/8 Teaspoon Nutmeg
• Pinch of Celtic Sea Salt

Preparation

CURRIED RAISIN RELISH:

1.  
   Wash raisins well under running water. Place all ingredients in a food processor and pulse until well combined but still chunky. Store in the refrigerator. A 1/4 cup will be used as a garnish on the Carrot Ginger soup.

CARROT GINGER SOUP:

1.  
   Place all soup ingredients in a blender and blend on the highest setting until completely smooth.
2.  
   To serve, pour the soup into bowls. Add a few spoonfuls of the set-aside raisin relish on top of the soup.  Serve warm, straight from the blender.
3.  
   Store leftover soup covered in the refrigerator for a few days, although it's best fresh or eaten within the first 24 hours.

https://www.onegreenplanet.org/vegan-recipe/carrot-ginger-soup-curried-raisin-relish-vegan-gluten-free-raw/