Thai Carrot Soup

Delicious Raw Thai Carrot Soup

You can eat it cold, warm or even if you make it hot, you will enjoy the simplicity and taste of this lovely soup! It's carroty, and creamy with a little kick and very filling.

It's Time

I don't know about you all, but I can tell summer is coming to a close. We are still in the triple digits here in the California desert and will be for a while still so it's not like it's getting cooler yet but the day before Labor Day just felt a little different.  It was still hot and sunny but change was in the air. In the days following we had some rare showers and even a thunder storm. Although we didn't cool down much and it didn't last long, it was kind of fun to get wet and have a bit of relief from the ever present sunshine. I know you are thinking well, duh! A storm was coming, of course it felt different. But now the storm is gone and that feeling is still in the air and sky.

This signal of seasons makes me a little sad for the wonderful summer fruit and produce that will be left behind but at the same time, it brings new options and I can't wait to be able to actually spend more time outdoors. I know for many of you that sounds the opposite of your summer experience but we are just coming into our "season" here. People from all over will be heading our way to soak up our warm sunshine- warm as opposed to hot! and sunny skies. The desert becomes a playground again and I hope to be able to get out and play too this season.

Our local Organic Farmer's Market is just about to re-open- Woo-hoo! Can't wait! It closes from May until mid September and it always leaves a major void. So this is an exciting time! I love learning about where our food comes from, the people behind it and trying new things. This year I want to push my comfort zone even further and try as many new things as possible.

So in honor of the change in season, I thought one of my favorite soups was in order. When I was brand new to raw, and looking for what to try that was good, my friend Deborah Blank shared this recipe with me. It was instantly one of my favorites and still is today. I believe Penni Shelton, the director of RawFood Rehab.com is the originator of this version of the recipe.

Thai Carrot Soup

Raw Thai Carrot Soup

What I love about raw food preparation is lining up all the ingredients (can you tell?) and looking at all the fresh and colorful ingredients and knowing that I am not going to do anything to them to destroy their nutrients. I know exactly what is going into my food and that I will get the full benefit of health and wonderful fresh taste in a meal. Being easy, only a knife and blender required and no cooking time or major clean up is all just a bonus!

Thai Carrot Soup Ingredients

3 carrots, topped and tailed

1 orange bell pepper

2 cups spring water 

meat from one young/thai coconut

3/4 cup almond milk

1 Tbsp Nama Shoyu or Tamari

1 Tbsp agave

1 Tbsp curry powder

1 Tbsp chopped cilantro

1/2 jalepeno pepper

2 tsp sea salt

chives for garnish

Chop all vegetables except for the chives, into smallish pieces, 

Blend with other ingredients until smooth. 

Tip: the water is where you can control the temperature of your soup.

 Add room temperature water for room temp soup 

If you want it warm or even hot, heat your water before adding to the blender.

What to do with the coconut water? Drink it! Or make a smoothie with it as a base- so good!

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Now if you are new to Young Coconuts, Don't Be Intimidated!  

When I was new to raw, I skipped over any recipes that included these coconuts and when I finally tried to open one I was surprised how easy it was. For more info and a really good video on how to open them check out my post Cuckoo for Coconuts.

The hard part is finding where to buy them, usually your health food stores or  asian markets but they are popping up more places. I was surprised to find them in my regular Vons grocery store. Just shake to make sure you can't hear the water. Most of these retailers don't know when they turn bad to pull them from the shelf.

Now, I would love to be able to share a substitute for young coconuts for those of you that don't have access to them but since this recipe already has almond milk in it, I am not sure what would work in it's place. Meat from mature brown coconuts does not work, I'm afraid.
If YOU have any ideas on a substitution, please share in the comments below.

Cilantro Head

What are you looking forward to with the change of season?