If you love carrots and caraway than you’ll be sure to bunny-hop-skip-jump-shimmy shimmy rocka over this quick and easy raw soupa!
6 Nantes Carrots (these are small, long and thin sweet specialties!)
1 Small Avocado
3 Stalks of Fresh Chives (I used garlic chives from my garden - sorry but don't know the measurement of 3 stalks... when chopped I assume it's about 2 tablespoons worth)
.125 teaspoon Caraway Seeds (they have a rye like taste)
Filtered water - add as needed; more for a creamy base and less for a chunky base
Pinch of pink sea salt
Fresh ground peppercorns
6 Cashews (to grate on top)
Chop your chives and carrots. Remove avocado meat from skin. Toss all ingredients, minus the cashews and water (for now) into a food processor. Process and add small amounts of water as needed to make your base creamier. The base will start out chunky but water wil balance it out and tone it down a bit. Transfer into a bowl and use a cheese grater to grate cashews on top. This will resemble a parmesean style cheese but still give you a cashew kick. For a little extra bite, grindsome more black pepper on top + a little extra pink sea salt. The combination is fabulous : ) Sorry, no picture for this one but will take one next time I make it!
Alter this recipe as you wish. If you want more flavor for your liquid addition you could replace water with fresh squeezed vegetable juice. Celery would be nice! I think that would be lovely… Otherwise, you will get your fair share of carrot and caraway tastes with a tad bit of chive and avocado hidden in.