Winter Raw Food: Carrot Soup

Rawfood paradise in winterly Germany looks a bit different from what i used to eat in Tenerife’s warm climate. Greens, seaweed and sprouts stay, pumpkin and beetroot as well, but fruit, including non-sweet cooling fruit like cucumber and zucchini (my staples during the last months) make place for more warming vegetables, more root vegetables.

What i really love these days is raw soup. Blended root vegetables with warming spices and seaweed.

Like this raw carrot soup:

What you need (serves one):

• 2 BIG! carrots (like those they sell for juicing)
• dulse flakes
• juice of 1/2 lemon
• fresh garlic  (1 clove)
• fresh ginger root  (about 1/2 inch)
• 1 medjool date

How to prepare:

Roughly chop the carrots, pit the date, peel the garlic.

Put all ingredients in your Vitamix, add some water (1/4 cup for a creamy soup; more if you want) and blend until smooth and creamy.

You can go on mixing one more minute to slightly heat your soup. As long as it stays under 42°C ( 108°F), it’s still raw and alive.

Serve with lamb’s lettuce (or other greens) and sprouts.

Enjoy!