Perfect for spring or fall, this tantalizing, raw soup is perfect with a big salad and some fresh-from-the-oven whole grain or gluten-free bread.
Ingredients
6 large carrots cut into large chunks (or 16 oz freshly extracted carrot juice)
2 cups almond milk (freshly made or store bought)
½ cup sweet onion
1 stalk of celery (cut into 1-inch pieces)
1 garlic clove (peeled)
Ginger (small piece or to taste)
1 tsp honey
2 tsp curry powder
Directions
1. Place all ingredients in a Vitamix or other powerful blender and run until all ingredients are thoroughly processed and creamy.