Our second week of raw food proved to be a bit more pleasant (though incredibly humid) weather-wise, so why not bring in some exotic flavors? Carrot-Avocado soup is pretty much raw food staple- it is full of vitamins, protein, healthy fats, and leaves you feeling quite satisfied. Unfortunately, no matter how well you like carrots and avocados on their own, it's a somewhat bland pairing to me. The avocado is almost too rich to be mixed with the carrot without extra flavor being added in. So that's what I did.
Craving something a bit different than our usual raw food flavors, I originally thought about an Indian curry spice blend to add in. Indian turned to Thai, and Thai turned into a fresh paste that I found the recipe for here. Before we get to the soup recipe, please note that I made the following raw substitutions with the curry recipe: lime peel for lemongrass;
nama shoyu for soy sauce; no extra salt; agave for brown sugar; no coconut milk. Two hot peppers were used, with the seeds left in; this made quite a spicy mix.
And now for the recipe...
4 cups carrot juice (from 15 or so large carrots)
1 large avocado
2 small ears corn
1 red bell pepper, chopped
1 recipe green curry paste
Trim corn from cob and combine in a large bowl with red bell pepper.
Scoop avocado flesh out from skin and place in blender jar. Juice enough carrots to attain 4 cups of juice and place in blender jar as well. Add in 1/2 of curry recipe to carrot juice and avocado and blend on high 30 seconds, or until smooth and creamy. Pour carrot mix into bowl over chopped veggies and stir to combine. Taste for flavors, and set aside to chill until cold. We ended up using all of the curry recipe in our soup, but you may like less. Starting with half the recipe will allow you to add more curry without getting too crazy. If anything, a bit set aside for garnish is a nice touch.
To serve, ladle soup into bowls and garnish with a little extra curry paste on top.