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Carrot and squash soup

BT Toronto | posted Tuesday, Aug 13th, 2013

Carrot and squash soup

Ingredients:

  • 2 cups fresh carrot juice, room temp.  (Best if you have a juicer and can make your own.)
  • 1/2 butternut squash, meat only, no skin, cubed (about 2 C)
  • 1/2 -2 very ripe avocados
  • 4 green onions OR 1 medium-sized leek washed very well, chopped
  • 3 tbsp hempseed or hemp hearts
  • 2 tbsp raw pine nuts
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp ginger
  • Sea salt
  • Fresh ground pepper

Method:

  1. To blender, add juice, squash, onions and pine nuts.  Blend on HIGH for 30 seconds, and then bringing down to medium speed for about 2 more minutes.  Your aim is to puree it well, but to also slightly warm the soup.
  2. Once you are happy with the consistency, add the avocado, oil, cumin, ginger and a pinch of sea salt and pepper (to taste.)  Run on low to medium for another 30 – 60 seconds.
  3. Top each serving with 1 tbsp hempseeds.

Courtesy Meg Pearson,
www.twitter.com/mapwellness

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