CARROT BASIL SOUP

Carrot Basil SoupHarvest season has arrived here in the northern Baja paradise that I call home. One of the reasons I choose to live here is the abundance of high quality fresh fruits and vegetables.  This area of Baja is the breadbasket of Southern California and, because of the high demand for organic produce here, organic farming is plentiful .  We get the vegetables that are too ripe to make the trip north, which essentially means we are getting an abundance of some of the tastiest carrots I have ever feasted upon. The soil here has a high mineral content which makes the carrots (or zanahorias as they are called in Spanish) have a dense, sweet flavor that I’ve never tasted outside of carrots from my own garden.  I’m sure there are scientific reasons that the carrots farmed here taste better, but today that is not my concern.  I just want to do this carrot justice in my kitchen.  Sometimes I taste a food, like these carrots, and can’t imagine what it would be like to cook them.  Yes, I know how to ‘cook’ food, but the flavors and textures would be so different.  When I taste these carrots, I taste how alive they are and I am inspired to develop a recipe just for them – to show off their ‘splendor in the raw.’
Making your life delicious,
Chef Tina Jo

You’ll love this carrot soup. It nourishes not only your body, but all your senses. It’s warm, inviting and the aroma is pure heaven. Carrots are delicious, inexpensive and available year-round. They’re amazingly tasty and packed with vitamin A, potassium, lutein, and fiber.  This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer and pull it out at a moment’s notice.

INGREDIENTS:
2 1/2  cups carrots chopped
1/2 tsp minced garlic
1/2 tsp fresh ground black pepper or to taste
1/4  tsp cayenne
1 tsp turmeric
1 1/2 tsp Himalayan pink salt
2 Tbs apple cider vinegar
3 Tbs tahini
1 tsp onion powder
3 cups warm water
1 Tbs fresh basil chopped
1 tsp olive oil

PROCEDURE:
1. Place all ingredients into a high powered blender and blend until creamy and smooth.

2. Garnish with a bit more basil and a few drops of olive oil.

Yield: 4 Servings

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Post Author: Tina Jo Stephens

I'm a Gourmet Raw Food Chef who has a practical and fun approach to living a vegan raw food lifestyle. Fallen to ill health and at my wit's end with western medicine, I decided to give something new a try - a raw food diet. I decided to try it for just 30 days, but I was amazed at my immediate health improvement. I was hooked! Raised in a traditional Italian family, raw food or even a vegan diet was unheard of! Yet now, 10 years after my illness, I'm teaching and doing what I love the most - the powers of self-healing through food. My desire is to teach you, through living- vegan foods, to become your own greatest doctor and to love your body and your own individual nature. I offer advice on getting started, tools that are needed, cleansing for weight loss and maintenance, traveling and maintaining your new lifestyle, stocking your pantry, juicing, and everyone’s favorite, my amazing guilt-free dessert recipes!