Saturday, July 31, 2010

Raw Carrot-Ginger Soup with Sour Coconut Cream, Thai Flavors

I don't know how the rest of the country feels, but it is damn hot here in Kansas. Lately I have had to shower after cooking just because slaving over a hot stove renders me sweaty and gross.

I have a friend--Amber of Almost Vegan--who has been experimenting a lot with raw foods. While our dietary goals are very, very different, I can't help but salivate over the idea of a delicious meal that doesn't require heating up the house. And, being the open-minded girl that I am, I do really like the idea of quite a few raw dishes. I'm actually planning to do a lot more raw food (mine will include meat and fish, however) in the near future to help beat the heat.

I've been craving carrot-ginger juice lately, and I always adore Thai flavors. I took these two and put them together into a soup that is absurdly filling, completely vegan, and--on top of all that--raw. It's the perfect meal for a hot, sticky day.

I realize that not all the ingredients I used are technically raw. I used normal canned coconut milk, as well as garnished my bowl of soup with sriracha. For all I know, my vinegar doesn't even qualify as raw. I trust that the true raw purists out there know where to find the appropriate ingredients for their own preparation, though.

Speaking of garnish, the Sour Coconut Cream actually ended up tasting like real sour cream. The viscosity is a little thinner (especially at room temperature!), but the flavor is absolutely perfect. This was nothing but pure luck on my part, but I am pleased nonetheless. I also made a simple cilantro-basil oil to drizzle over the top by blending together two tablespoons each of cilantro leaves, basil leaves, and olive oil. The sriracha was to add a little more heat to my serving, but could easily be replaced by making your own raw chili pepper puree.

Raw Carrot-Ginger Soup

4 c carrot juice
2 medium carrots
1/2 red bell pepper, ribs and seeds removed (may peel if desired)
1-2 tsp fresh red chili, diced (adjust according to heat preference)
1 clove garlic, peeled
2 tbs fresh ginger, diced
3" stalk of lemongrass, the tough out 3-4 layers removed and reserved for another use
1 c coconut milk
1 avocado, removed from peel and pit
1 tbs tamari
juice of 1/2 lime
1/4 c cilantro leaves
1 tsp salt
1 tsp cardamon
pinch nutmeg

Blend 2 cups of the carrot juice with the carrots until completely pureed. Add the rest of the carrot juice and the remaining ingredients and blend until completely pureed.

Transfer to a large bowl, cover, and refrigerate an hour before serving. Makes about 8 cups of soup.

1 c coconut milk, chilled
1 tbs rice vinegar
1/2 tbs coconut oil
1/4 tsp salt

Beat all ingredients until fluffy. Chill an hour before serving. Makes about a cup of cream.


  1. This looks so awesome! I'm happy to see you're experimenting with raw, not with an air of orthodoxy but a spirit of experimentation! That's what it's all about (or should be).

    Did you get your carrot juice at WF, or do you have a juicer?

    For the purists, a combo of fresh coconut meat and water could replace the canned stuff, and nama shoyu (unpasteurized soy sauce) could replace the tamari. Sriracha though, raw or not, is too good to leave out :] The rice vinegar I'm not sure about, but incidentally I just came across a company that makes COCONUT vinegar, as well as coconut aminos (i.e. soy sauce substitute), all raw. They're pretty good!

    I will definitely, at the very least, be trying this coconut sour cream recipe, I'm fascinated by it!!

  2. The coconut sour cream is really amazing. I'm still in absolute awe over it! I might actually end up switching to that completely over regular sour cream.

    As for the carrot juice, I did a little of both. I bought some from Hen House (though next time I will go to WF....they have bigger, less expensive containers of it), and then I juiced 3 medium carrots as well. Basically, I juiced what I knew I needed as far as the pulp goes. I hate to waste, and I'm not in the mood to heat the house up for carrot bread with these scorching temps. Although, had I known the coconut cream would turn out so good, I would've juiced more carrots and just had the pulp I didn't use in the soup mixed with the cream and a few tomato slices :)