-8 tablespoons butter
-4 medium onions, sliced
-5 pounds carrots, peeled and medium sliced (about 12 cups)
-3/4 cup of basmati rice
-12 cups chicken broth
-1 cup of plain yogurt
-Salt & pepper to taste – Wait till you are finished cooking and blending the soup then salt and pepper to taste
In a heavy-bottomed pot, melt the butter. Add the onions and thyme and cook over medium-low heat until tender, about 10 minutes. Add the carrots and basmati rice and cook for 5 minutes. Pour in the broth, bring to a boil and then simmer until the carrots and rice are are tender, about 30 minutes. Stir in yogurt. 12 servings
1. Garnish with crème fraîche or sour cream and chopped herbs.
2. 1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder.
3. Cook a jalapeño pepper with the onions, add some cilantro before puréeing and garnish with chopped cilantro.
4. Vegans, replace chicken broth with water and regular dairy yogurt with coconut yogurt or nut milk yogurt.
It’s the time of the year to enjoy wonderful warm soups. And just because we’re raw foodists doesn’t mean we have to miss out on the experience. There’s nothing I love more than making soup. Honestly, soup making even beats my love of cookie making.
So, I’ve decided my gift to my CHI friends for Winter 2012 will be 20 delicious gourmet soup recipes. This first recipe is simple and delicious. I’ll be experimenting during the next few months in the Creative Health Institute kitchen with our amazing wholesome ingredients and I promise only to post recipes that are in the same league as this amazing and simply elegant mushroom soup.
I don’t like schedules, so don’t hold me to one. 🙂 But I expect I’ll post about one new soup recipe per week for the next few months. Some weeks I may give you two recipes. I’ll only post recipes that are my own original creations and recipes that are equal in flavor to this one.
I hope you enjoy the soup. This soup project will help me achieve my Chef III Certification. So please comment on the blog or post on Facebook and let us know how you like each recipe.
Love, blessings and warm RAWsome soup,
3 cups soaked and dehydrated raw cashews
4 cups chopped and dehydrated organic portabella mushrooms
2 1/2 cups dehydrated roma tomatos
10 cups water
3/4 cup nurtitional yeast
2/3 T himilayan sea salt
2/3 T black pepper
3 cloves of garlic
Blend until smooth in Vitamix.
Blend another five minutes to warm slightly before serving (you do not want to heat this soup in a dehydrator as it ferments and loses its robust mushroom flavor.
NOTE: For Mushroom Gravy, just use one cup less water and follow the same recipe.