-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.
(Optional) Pinch of Himalayan Sea Salt and Dill for garnish with Celery leaf.
Juice cucumbers, celery, tomatoes and garlic. Set aside in very large bowl.
Blend almonds and water; strain pulp in nut milk bag and pour into large bowl with vegetable juice. Whisk.
Ladle 4 cups of juice/milk mixture into high-speed blender and add sprouts, 1 1/2 of avocados, mustard and dill. Blend at high speed until smooth.
Set aside another four cups of juice/ milk mixture.
Empty blended mixture (with avocados and spices) into large bowl of juice/milk mixture.
Pour second batch of juice/milk mixture into blender. Add remaining 1 1/2 avocado. Blend at high speed until smooth.
Pour blended juice/milk/avocado mixture back into large bowl.
Whisk vigorously until blended well.
Ladle six cups of soup mixture back into blender and blend at high speed.
Pour blended mixture back into main bowl.
Repeat steps 8, 9 and 10 until soup is very smooth and completely blended.
You may enjoy this delicious raw living soup at room temperature, warm it in your high-speed blender by blending it on high speed for about five minutes (my favorite option), or set it in the dehydrator at 105 degrees for two hours before serving. If you dehydrate it, be sure to whisk it again before serving as the juice mixture will separate from the milk mixture as the soup sets.
When you serve it, sprinkle it with dill and a celery leaf and, if you are willing to stray from Ann Wigmore’s strict raw living food guidelines, a pinch of Himalayan sea salt (the salt contains about 80 minerals so I consider it healthy in small amounts).
Note from Patty: This is the first soup I have created that fits within Ann Wigmore’s Raw Living Foods guidelines. I love that it tastes so gourmet and delicious and yet is something I could serve to Ann Wigmore if she were still alive and dropped by my house for dinner this evening. The flavours are extremely subtle and yet delicious. I absolutely LOVE this soup and so does CHI Director Bobby Morgan who ate several bowls of it before it was even warmed. Bobby said the soup is “an award winner” and that he could actually feel the healing energy and vibration from the soup as he ate it. I hope you enjoy this amazing soup as much as we do.
Also, I want to let you know that the process of developing 20 raw gourmet soups has been extremely rewarding so far. If you are trying to develop expertise as a raw chef, I highly suggest you consider sticking to one item (soups, salad dressings, granola, chips, crackers, cookies, etc…) and attempting to develop 10 to 20 variations on the theme. The process is very rewarding and you will find yourself thinking about your project at odd moments and developing more and more creative ideas. I think I have worked on creative projects for many years in this manner, finding that I am more creative by imposing a set of boundaries on myself for a time. I believe this idea came to me when I took drawing classes with renown sculpture David Barr many years ago. Barr, who has work in the Smithsonian Institute, told me his life as an artist expanded greatly during a period of years when he limited his sculpture pallet to black and white. Since then I have often seen the wisdom in establishing guidelines for creative projects.
We hope you enjoy this delicious soup Patty and Gigi created last week in the Creative Health Institute kitchen after forgetting to put walnuts in the granola we were making. We noticed the nuts still soaking on the counter and decided to create a soup around them. This is what we came up with. It is a favorite soup of several CHI interns and we hope you will enjoy it as well. For the first two soups in this 20 soups series, just visit these links: Soup # 1 ; Soup # 2.
Serves 6 to 8
3 Cups Walnuts (soaked six hours)
6 Cups Purified Water
2 Large Red Peppers, chopped
1/3 Red Onion, chopped
1/3 Cup Nutritional Yeast
1/3 Cup Coconut Nectar
1 1/2 tsp. Himalayan Sea Salt
4 Cloves Garlic, chopped
Liquefy walnuts and water in high-speed blender into nut milk.
Pour half of milk into large glass or stainless steel bowl.
CHI Cucumber Sandwiches with Patty’s Ranch Dressing and Patty’s Indian Coconut Soup
I hope you enjoy this delicious soup recipe. And to those of you who tried the mushroom soup, I’m really sorry if, when you dehydrated it, it fermented on you. We discovered the same thing in our own kitchen and decided that mushroom soup is best served at room temperature or warmed just slightly in your Vitamix. This week I’ve created for you a soup you can heat in the dehydrator. I just LOVE it and so do a few other people around here. If you like Indian food, I suspect you’ll love it, too. If you’re not super crazy about Indian food, you’ll probably be able to take it or leave it. Whatever the case, I hope that if you’ve ever visited Creative Health Institute, you’ll be able to appreciate that it’s a great way to re-purpose our perpetually accumulating carrot pulp. We serve carrot juice daily to all of our guests who are addressing cancer challenges so we always have lots of carrot pulp around.
Also, our friend Garrett from Texas wrote to ask that we include a good number of soups without cashews because many people like to avoid eating them. Considering Garrett’s suggestion this soup is cashew free.
And for those of you who want to spice up your Valentine’s Day, serve it like I do — with a few extra sprinkles of cayanne pepper.
Also, I want to say thank you to those of you who have offered to donate cameras! We received our first camera gift in the mail yesterday from Dolores and it enabled me to take this photograph for the blog. Julia just dropped off a camera that will allow us to take short videos. Thank you. Thank you. Thank you. We are so grateful to Delores and to Julia to all of you consider who Creative Health Institute so generously. Please remember one easy way to support our wonderful community is simply to do all of your online shopping through our link to Amazon.com on our web page. Each time you shop online through our online store, CHI receives a donation that will enable us to help others.
Love and blessings,
Indian Coconut Soup Ingredients
One Young Thai Coconut
3 cups Carrot Pulp
The juice of one Lemon
The juice of one Tangerine
1 t Himalayan Sea Salt
1 T Garam Masala
3 T Olive Oil
4 cups fresh Almond Milk
1/2 inch Ginger
1 Clove Garlic
1/4 cup Coconut Nectar
1 T fresh Cilantro
Cayenne Pepper to taste
Crack the coconut and pour the coconut water in your high-speed blender.
Scoop out the gelatinous coconut meat and place it in the blender.
Juice lemon and tangerine and add juice to blender.
Add all other ingredients — except cayenne.
Blend until smooth.
Pour into bowl and dehydrate at 110 for three hours.
Ladle servings into a bowl and sprinkle cayanne pepper on top to suit your taste. (I like about 1/2 a teaspoon per bowl but that’s VERY hot!)
Patty’s Delicious Raw Ranch Dressing
Blend in your high speed blender:
2 cups of soaked raw cashews
3 cups of water (maybe put in two cups first and add more for the consistancy you prefer)
3 T nutritional yeast
1/2 t black pepper
1/2 t Himalayan sea salt
1/2 T dried dill
1/2 T dried parsley
1/2 T dried cilantro
1/2 t liquid smoke
This is a delicious ranch dressing for any raw salad or wrap. You may enjoy making our CHI Cucumber Sandwiches with it. Do it just like this:
Take a square of your favorite raw bread (keep it simple…don’t use anything that overpowers the simple flavors of this yummy sandwich).
Spread thinly sliced organic cucumbers in a thin bottom layer.
Add about a tablespoon full of Patty’s Ranch Dressing on top of the cucumbers.
Put two slices of avocado on top the dressing (it will help to hold on the dressing and tomatoes if you place them right).
Add a spoonful of chopped tomatoes.
Garnish with alfalfa sprouts.
This yummy sandwich was a joint creation of Patty, Don, Cheryl and Johannes from Austria. We hope you will enjoy the subtle flavors! We couldn’t assemble them fast enough and interns were gobbling them off the platter as we made them.
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.