Szechuan Carrot Soup from Cafe Gratitude
Cafe Gratitude’s chef Seizan Dreux Ellis shared this recipe for a delicious raw soup, but notes the “rich creaminess of the tahini, almond butter, and coconut meat interact with the red chilies to make it soothingly warming.”
serves 4
Ingredients
4 cups fresh carrot juice
1 ½ cups coconut water
1 cup frozen and thawed young Thai coconut meat
¼ cup shredded carrots
¼ cup raw cashews
1 Medjool dates, pitted
2 small garlic cloves
One 1-inch knob of fresh ginger
2 tablespoons raw sesame tahini
2 tablespoons raw almond butter
2 tablespoons tamari soy sauce
1 tablespoons fresh lemon juice
2 teaspoons sesame oil
¼ teaspoon red chili flakes
Instructions
In a blender, combine all of the soup ingredients and blend on high speed until you have a smooth, creamy consistency. To serve, garnish with a nice mound of shredded or spiralized carrots, a pinch of red chili flakes, and a few drops of toasted sesame or olive oil. This soup may be served chilled or lightly warmed in the blender.