Summer Carrot Soup

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Summer Carrot Soup

 

Soup:

 

8 carrots, peeled

1/2 avocado, peeled and chopped

2 tablespoons chopped young Thai coconut meat

1 teaspoon minced garlic

Juice of 1/2 a lemon

Sea salt and freshly ground pepper

 

In a heavy-duty juicer, juice the carrots. Discard the pulp. Measure

out 2 cups juice, and immediately pour the juice into the high-speed

blender. Add the avocado, coconut meat, garlic and lemon juice and

puree until smooth. Season to taste with salt and pepper.

 

Garnish:

 

2 teaspoons white sesame seeds

4 teaspoons extra virgin olive oil

 

Divide soup among four bowls. Sprinkle surface with sesame seeds and

drizzle with olive oil for garnish.

 

Adapted from " Raw, " by Charlie Trotter and Roxanne Klein.

 

Makes 4 servings.