Today’s recipe is one of the delicious soup recipes from my recipe book ‘Raw Freedom’. It takes 5 minutes to make this classic with a raw twist.
If you serve it warm with fresh bread or toast you’ll be amazed at who loves it (raw-lover or not 🙂 )
This is my very last blog post before we leave on our big 2 year adventure next week! It feels like quite a momentous occasion – my last blog post from my desk at home. I will definitely be blogging and posting recipes whilst we are travelling but it will be less often than usual. Once we’ve set up our travel blog (which we’re planning to update more regularly) I’ll post the link here so you can follow our adventure.
If you haven’t heard, my recipe book has bee nominated in the Best Vegan Cookbook category in the Vegfest Awards this year. It would be totally amazing to win an award for my book-baby, a labour of love that I know so many people appreciate and use all the time. If you have my book or love the look of it please do vote for it now by clicking here.
Steve Nobel of Concious Media interviewed me last week, so if you’d like a bit of audio-inspiration and to hear more about my angle on raw food you can listen to it here
Right now we are in the crazy mayhem of packing up our house. Where did all this stuff come from!! Our last night is this coming Sunday night, and then we fly off to meet Hanna in Halifax. I think we are going to just flop when we get there! Our big driving adventure is going to start with not much driving and a lot of sleeping 🙂
And now it’s time to remind you that it’s the last few days of the…
I am selling copies of my beautiful hardback recipe book before we leave on our big trip next week and it’s not too late to take advantage of my book sale’s fantastic deal:
Buy 5 for £50 (plus £10 UK P&P).
It’s a gorgeous birthday or Christmas gift for inspiring your friends and family.
The book has full colour photos of all 80 recipes and is the perfect introduction to raw food. It’s so good it’s been nominated for ‘Best Vegan Recipe Book’ this year at the Vegfest Awards 🙂
THIS OFFER IS NOW OVER, but…
Carrot & Coriander Soup – The Recipe
This is one of the delicious soups from my recipe book. It makes one large bowl or 2 smaller bowls.
I eat it on it’s own or with spelt toast drizzled with olive oil 🙂
- 3 carrots
- ½ avocado, peel and stone removed
- 2 tablespoons of extra virgin olive oil
- ½ teaspoon of ground coriander
- ½ teaspoon of ground cumin
- ½ teaspoon of mineral salt
- 1cm of fresh ginger
- 300ml of warm water (200ml boiling water and 100ml cold water, mixed)
- 1 handful fresh coriander, chopped
Heat your bowls.
Blend all the ingredients together except the fresh coriander. Stir in half the chopped coriander and use the rest to decorate when serving.
Best eaten on the day of making, but will last 24 hours in the fridge.