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Carrot Ginger Soup with Curried Raisin Relish

This soup is vegan, gluten-free and suitable for those following a plant-based as well as raw vegan diet and of course anyone who just want to eat more healthily. The combination of carrots and ginger creates a comforting combination in this satisfying soup - just the right treat during a cool fall season.
Course Soup
Cuisine raw, Vegan, Gluten Free
Prep Time 25 minutes
Servings 2
Author Active Vegetarian

Ingredients

CURRIED RAISIN RELISH

  • 3/4 Cup Golden or Green Raisins
  • 1 Tablespoon minced Ginger
  • 1 1/2 Teaspoons Agave
  • 1/4 Teaspoon Mustard seeds
  • 1/4 Teaspoon Cinnamon
  • 1/4 Teaspoon Cayenne pepper
  • 1/4 Teaspoon Salt
  • 1/4 Cup Apple Cider Vinegar

CARROT GINGER SOUP

  • 3 Cups Carrot juice About 15 medium carrots
  • 1/2 Cup Orange Juice 1 Large Orange
  • 1 Avocado
  • 1/4 Cup Lemon juice 2 medium lemons
  • 1 Tablespoon Agave
  • 1 Tablespoon minced Ginger
  • 1/8 Teaspoon Nutmeg
  • Pinch of Celtic Sea Salt

Instructions

CURRIED RAISIN RELISH

  • Wash raisins well under running water.  Place all ingredients in a food processor and pulse until well combined but still chunky. Store in the refrigerator. A 1/4 cup will be used as a garnish on the Carrot Ginger soup.

CARROT GINGER SOUP

  • Place all soup ingredients in a blender and blend on the highest setting until completely smooth.
  • To serve, pour the soup into bowls. Add a few spoonfuls of the set-aside raisin relish on top of the soup.  Serve warm, straight from the blender.
  • Store leftover soup covered in the refrigerator for a few days, although it's best fresh or eaten within the first 24 hours.