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

Ingredients:

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

Directions:

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.

Sour Coconut Cream

Ingredients:

1 c coconut milk, chilled

1 tbs rice vinegar

1/2 tbs coconut oil

1/4 tsp salt

Directions:

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