Asparago Carrot Soup with Walnuts

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(click on image to enlarge)

Serves 2 or 1 very hungry

Tasty sweet and spicy soup with a bite from the garlic, fresh but filling.

Ingredients

  • 2 Carrot, 1 sliced thin 1 chunked
  • 7 Asparagus stalks
  • 2 cloves Garlic
  • ½ Avocado
  • ¼ cup Cabbage, shredded
  • 1 Jalapeno
  • 10 Fava Beans (optional)
  • 1 cup Water
  • 1 teaspoon Raw Salt
  • 1 tablespoon Olive Oil
  • ¼ cup Walnuts (soaked), crumbled
  • ⅛ cup Lemon Juice

Preparation

Cut asparagus tips and reserve. Add garlic, chopped carrot, asparagus stems, half of jalapeno, lemon juice, a few walnuts, and salt to blender and blend till smooth. Add avocado and olive oil and blend again for minimal time (Avo will oxidize). Pour over shredded cabbage, carrot, fava beans. Garnish with jalapeno, asparagus tips, and walnuts.

If this is too thick or salty, just add more water, some avocados are bigger than others.

If you happen to have kefir grains, use it to make pistachio kefir. Then add about a 1/4 cup of this instead of the walnuts. Its amazing, I cannot speak the praises of kefir enough. Enjoy.

Comments

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noff writes: (June 05, 2008)

You had me at “sweet and spicy with a bite”, I gotta try this out.

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KarenK writes: (June 05, 2008)

that look wonderful…

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Mulberryrose writes: (June 06, 2008)

What would make this recipe “sweet”? I can’t see any sweetners. Looks good!

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artistruth writes: (June 10, 2008)

this looks amazing… asparagus has just come into season here so im in luck!

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zöchen writes: (June 11, 2008)

I just made this for dinner and it was great. I grew up with green asparagus in Australia but now living in Germany, white asparagus seems to be favoured over the green type. Not sure if the white made a difference to the taste. I think next time I will experiment with some other ingredient just to give it an extra taste sensation. I have an unhealthy obsession with salt and tamari and it seemed that all I wanted to put on top with a large sprinkle of tamari, but i resisted. Too much salt is not good and I am trying to ween myself of the damn product. Regardless, I am definitely going to make this recipe again. Thanks heaps for your post.

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