Creamy Carrot Ginger Soup with Sacha Inchi

Serve this delicious, creamy soup chilled in warmer weather or gently warmed in colder months. This soup is easy to make, has a beautiful, rich color and makes a soothing first course for a gourmet meal or a light, satisfying dish all on its own. It is fine to omit the coconut if you don’t have it, or substitute cashews or macadamia nuts instead. Be sure to soak the nuts for at least three hours if you plan to use them in the recipe. Sacha Inchi oil adds vital omega-3 fatty acids. When combined with fresh juice and coconut, the synergy is unmatched!

2 cups fresh carrot/celery juice
1 cup young coconut water (or more juice if you are not using coconut)
1/2 avocado
1/2 cup young coconut meat (optional)
1/4 cup freshly squeezed orange juice
1 Tbsp agave nectar
1 Tbsp fresh ginger
1/4 tsp cayenne
1/4 tsp Kalahari salt
2 Tbsp Sacha Inchi oil
fresh herbs for garnish (try cilantro, dill, or parsley)

In a Vita-Mix or high speed blender, thoroughly puree all ingredients until smooth except for fresh herbs and 1 Tbsp of oil. Taste for seasoning, and adjust flavors. For serving, divide among bowls and drizzle Sacha Inchi oil. Add herbs and serve immediately. Enjoy! 

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