I love soup. They’re (usually) easy to make, easy to digest, and fairly portable. I can carry my lunch around the house in a mug, while I get everything done. Multi-tasker extraordinaire here. (Though we really should be more mindful when we eat – relaxing, noticing the flavors and textures with each bite and swallow. Sigh, a girl can dream.)
Speaking of portability, you could make this soup on the road while traveling, if you travel with your blender and a cooler full of food like I do. :)
So, you might be wondering why I’d post a warm soup recipe like this in the summer, when it would clearly be awesome for the fall and winter. Well, besides calling me a planner so I’m already experimenting with fall-flavored soups, I knew I’d be drinking it again in spite of the hot weather. I plan on putting it in my travel coffee cup and
sneaking it taking it into the theater so I can keep cozy and warm in the blasting air conditioned theater.
The inspiration for my blended soup recipe with carrots and ginger came from a recipe of Food Babe’s salad dressing. I changed the ingredients a bit to suit my tastes and the result is a fabulous soup made creamy and warm using a high speed blender. The Vitamix high speed blender ensures that those carrots are decimated and heated to facilitate extraction of the nutrients and to help their assimilation by your body.
I could sing the praises of high speed blenders for many minutes – they are so great and durable. I’ve had mine for 7 or 8 years I think, and it still works like a champ. I sure wish every kitchen had one. They’re worth every penny.
I’d say this recipe classifies as an almost raw-vegan recipe, except the sesame oil isn’t raw (but it is cold-pressed), and the honey isn’t vegan (simply use maple syrup to make it vegan – I love maple syrup.).
Recipe: Carrot Ginger Blended Soup
- 1/2 pound organic carrots, chopped
- 1/2 ounce fresh ginger, chopped
- 1 cup spring water or filtered water
- 1 whole organic green onion, chopped
- 2 tablespoons organic, non-gmo miso (I like South River Miso)
- 1 tablespoon superfood cider vinegar
- 1 tablespoon raw honey
- 1 tablespoons organic dark toasted, cold-pressed sesame oil
- 4 tablespoons (quality!) raw olive oil
- 1 to 2 pinches sea salt, to taste
Blend in a high speed blender until warm, usually a minute or two.