An Uncommon Carrot Soup

By Shanika Pichey
November 1, 2013

Local blogger Shanika Pichey writes about food, family, DIY, and whatever may pique her interest. Currently she is working on bringing a one-day craft camp to Columbia. To learn more about Shanika, check out her blog, Life is Pichey, or email her at [email protected].

So, what do you eat? A question I have been asked several times when I tell someone I’m a vegetarian.

My reply, Food.

Recently, I have chosen to transition to the vegan/raw food lifestyle (about 90%; I have an addiction to Hot Tamales), and I am positive I will be asked the question again. And again.

The recipe below will help answer the question (or so I hope):

2 cups of coconut milk (one can)
2 cups of carrot juice (juiced or store-bought)
1/2 inch of ginger
1/4 cup lime juice (3-4 freshly squeezed limes or store-bought juice)
1/4 small avocado
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper

Put all ingredients in the blender and mix until it is a smooth consistency. You may add more avocado for a thicker texture. Add black pepper for taste (if needed) and cilantro for garnish.

To warm the soup, pulse it a little longer in the blender or place it in a saucepan on the stovetop at the lowest setting.

This recipe comes from Judita Wignall’s book, Raw and Simple.

Feel free to make this recipe your own by adding or subtracting ingredients. I would love to hear how it turns out!

This weekly food column is curated by Tracie Broom, who serves on the board at Slow Food Columbia(http://www.slowfoodcola.org), publishes The Yum Diary, and is a founding partner at Flock and Rally: Events + Communications for a Brave New South. Follow her at @theyumdiary on Twitter. 

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