Creamy Curried Avocado Soup

Serves 4

This lovely raw soup is good at room temp, or could be chilled for a summery soup.

3 large carrots, chopped
2 Cups filtered water
3 TBS. Extra virgin olive oil
1 clove garlic
1 bunch fresh cilantro, cleaned and stems chopped off, save 2 TBS. For garnish
1 tsp. Curry powder
1 tsp. Ground cumin
2 ripe avocados, seeded, and scooped out
2 tsp. Fresh ginger, minced
1 tsp. Lemon juice
1 tsp. Salt
Pinch cayenne
Freshly ground pepper to taste

  1. In a blender, place the chopped carrots and water. Process until carrots are well blended and smooth.
  2. Add all other ingredients, processing until everything is well incorporated and creamy. Taste for seasoning, adding more curry, salt and spice to your taste. Garnish individual portions with fresh chopped cilantro.