Raw Cream of Purple Carrot Soup

I love everything purple. My phone is purple, my bathroom is purple, even my hair has streaks of purple. I find myself gravitating toward everything purple even in my food choices. Purple cabbage, purple radishes, purple cauliflower and even purple carrots I love these varieties. You never know what you’re going to get when you create a dish. These colors bring out the artist in me. I’m the colorful side of my marriage relationship, my husband is all black and white. Yet, he truly liked this Raw Cream of Purple Carrot Soup.

My husband is a landscape photographer, he does everything in fine art quality black and white in Ansel Adams style. You can view some of his photos here and you’ll see what I mean. I on the other hand I bring color to his life, at least that’s what he always tells everyone! He also tells our friends he never know what I’m making for dinners or what’s in his food because I don’t use recipes. It’s true I don’t, I wrote a whole blog post about how I dream in flavors. I don’t anyone who does this.

Most people will have a dream and get up to write….Nope! I get up to cook what I’ve dreamed about. This soup was in my dream last night. I was serving it to guests and they were really liking it. So here it is.

Raw Cream of Purple Carrot Soup

  • 2 Purple carrots, chopped
  • 1 stalk celery, chopped
  • 1/8 cup chopped shallots
  • 1/2 of a large avocado, chopped
  • 1 clove garlic, sliced
  • 1/4 cup avocado oil
  • 1/4 t Himalayan salt
  • 1/8 t ground ginger
  • 1 teaspoon coconut amino acids
  • 1 cup water
  • 1/2 cup full fat coconut cream
  • 1 Tablespoon avocado oil for the topping
  • Toppings: pumpkin or sunflower seeds, cauliflower croutons, or chopped mint leaves

Blend the first eight ingredients in a nutribullet or blender. Top with remaining tablespoon of the avocado oil and a topping of your choice. Makes 1 large serving or 2 smaller servings.

Eating a raw, alkaline, keto, plant-based, vegan plan does take some creative out-of-the-box thinking but it’s so worth it in the end. Trust me. Your body will thank you. And maybe you’ll start dreaming in the flavors of this soup.

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Stalking It Raw Creamy Celery Soup

I’ve said it a thousand times. I love cold soups in the summertime. But when I say this to my friends, I get gazpacho which I can’t eat because of my all my nightshade allergies. With so many other veggies to choose from, why do we think gazpacho when we think cold soup? I could never understand that. Eating the mostly raw vegan keto alkaline way is great because we get to try new flavors and sample new dishes or in this case bowls. I bought a boat load of celery the last week and need to use it. I came up with this new cold soup Stalking It Raw Creamy Celery Soup, I hope you enjoy it as much as we did.

STALKING IT RAW CREAMY CELERY SOUP

  • 8 stalks of celery with leaves, chopped
  • 1 clove garlic, sliced
  • 1 Small shallot, chopped
  • 1/2 of a lime juiced
  • 1/4 cup avocado oil
  • 1/2 of a large avocado, chopped
  • 1 3/4 cup water
  • 1/4 teaspoon Himalayan salt
  • 1/8 – 1/4 teaspoon hot pepper flakes, ground habanero pepper, or white pepper

Directions

  1. It’s better to do this in batches. Put half the chopped celery, garlic, shallot, 1/8 of a cup of the avocado oil, 1 cup of water, 1/4 of the avocado and whirl around until smooth and creamy. Pour into a medium bowl. Repeat with the rest of the celery, avocado, avocado oil, and 3/4 cup water and salt. Whirl until smooth and creamy. Mix into the bowl with the first batch.
  2. Spoon into bowls. Sprinkle with hot pepper flakes and more salt if needed. I had it with my cauliflower tortilla chips. I also swirled on another 2 tablespoonfuls of more avocado oil.

What’s really neat about this soup is you can change up it up. If you’d rather have a cold cucumber soup, use cucumbers with fresh dill instead of the red pepper flakes. If you’d rather it be a creamed spinach soup, just add spinach. Just remember to keep the avocado and oil to keep it keto!

Stalking It Raw!