With temperatures dropping I am starting to explore different recipes. I do miss the abundant crops of the summer months. (I went to Trader Joe’s to look for figs with no success). I am realizing that the Fall and Winter will require a new approach to raw foods.
Who would have thought raw sweet potatoes could make a creamy soup? Using avocado as a base, sweet potato and carrot make a beta carotene rich soup. I ate it at room temperature but I am sure that it would be just a good warmed in a dehydrator.
Raw Sweet Potato and Carrot Soup
Ingredients
- 2 c water
- ½ shallot, chopped
- 1 clove garlic
- ½ large sweet potato, peeled and chopped
- 1 medium carrot, peeled and chopped
- 1 avocado
- ½ t garam masala
- ½ t curry powder
- 1 chipotle pepper in adobo
- 1 T fresh ginger, grated
- ½ t sea salt
- freshly ground black pepper
- 1 c spinach, tightly packed
Instructions
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