Carrot Soup

In The Raw with Chef Cynthia Louise

A light soup with almond milk and added shallots to bring out a savory flavor!

Serves: 1

Ingredients

(use organic ingredients where possible)

• 3 carrots, juiced
• 1 shallot (small)
• ¼ cup almonds (soaked overnight)
• 1 cup water (ice water)
• Vegetables of your choice (cucumber, spring onions, avocado, corn, tomatoes)
• Salt and pepper
• Nut milk bag

Directions

1. Prepare your vegetables by slicing them into very small pieces.
2. Season your salad with salt and pepper.
3. Set aside.
4. Add the almonds to a Vitamix with the water, then your shallots, season with salt, and blend well for at least a minute.
5. Strain your milk by using your nut milk bag.
6. Add your carrot juice to the almond milk.