A beautiful bunch of fresh, local carrots inspired me to make this soup. I decided to throw in some zuchinni as well, since I had some in the fridge. The spice blend evolved, one spice at a time, during the ‘blend-taste’ method. 🙂
I think the flavors of this soup would go really well with grilled chicken as the main dish. We ate it with fish, but I think chicken would have been a better choice. It also makes a nice lunch soup, served with crusty bread or a salad.
1 bunch locally grown (small), fresh carrots or 3-4 large carrots
3 small organic zucchinis
2 cups organic chicken stock
1 cups fresh almond milk (plain)
1/2 cup water
juice from 1/2 a juicy lemon
1/4 t. freshly grated ginger root
1/4 t. ground cumin
1/4 t. ground cardamom
1/8 t. ground cloves
1 t. salt
1. Remove (and save for stock!) carrot tops, scrape carrots, and cut in half.
2. Cut zucchini into large chunks (peel first if not organic).
3. Place veggie chunks into baking pan, drizzle generously with olive oil and salt.
4. Bake at 375 degrees for @ 1 hour or until browned.
5. Allow to cool.
6. Place veggies and remaining ingredients in blender and blend on high until smooth.
Serve immediately or allow to chill for a few hours and serve cold.