This is a raw re-make of Deborah Madison’s Carrot-Red Pepper soup (one of my fav’s pre-raw) and tastes pretty similar. It’s light (no oil) and the dill and orange shine and gives it a unique kick. A little bit sweet, but not overpowering.
Submitted by ungrateful on October 17, 2008 - 12:25pm
Makes about 4 cups
This sauce gets down to basics with traditional ingredients.
The sweetness of the figs balances the acid of the tomatoes
The secret is letting it sit overnight in the fridge so the tomatoes and oil can work together.
Super easy to whip up the day before you serve it over spiral cut veggie noodles, chopped broccoli, or any other vege you like.
Crumbled rye manna bread makes this a heavier, warmer dish for fall or winter.
Serve at room temperature over ice cold veges for a textural treat.