View Full Version : Alissa's Carrot Soup
10-27-2005, 07:04 AM
I really like this soup. I added fresh cilantro and probably a bit more than the recipe called for. It really tasted great. I garnashed it with fresh baby carrot shredding on top.
10-27-2005, 07:21 AM
That looks delicious! The people in my family are big raw carrot lovers so I can't wait to try this....
Oh book/dvd set, hurry thou to Canada ;)
10-27-2005, 08:12 AM
That looks really good. I think I'll try that soon. I have not made any soups yet, which is strange. Thanks for posting!
10-27-2005, 10:53 AM
Oh book/dvd set, hurry thou to Canada ;) Oh my it arrived!! I am so excited and I am flipping OUT!!
10-29-2005, 11:17 AM
I just had this for lunch and wow, yep it really tastes great! :) I had to half the whole recipe because I didn't have enough carrots for the juice but the half amount really filled me up.
10-30-2005, 03:23 PM
I will give this one a try, it really looks good! I haven't liked any of the raw soup recipes I've tried so far and can't figure out why. I love all the ingredients going into them but don't care for the finished product at all!
10-30-2005, 10:05 PM
Cinnamon, you may try warming them. If you have never had cold soups, they can be awkward to stomach the first time. They have a "raw" taste to them because they are raw ofcourse. Warming them may make your body more willing to accept them. I started a thread about my make shift double boiler. I would consider that as an option.
Remember, even if you warm your soup to 118 degrees, it is still better than eating a cooked soup. Your body is probably looking for the cooked starch in SAD soups. So try to meet in the middle of the road on this one. Hopefully this will help.
10-31-2005, 02:37 AM
Be sure to heat it no hotter than your finger is comfortable with when you stick it in to check the temperature. And ... be sure to stir it often and/or constantly so that it doesn't get hot in the spots your finger isn't ;). And you must use a double boiler (or concoct one!).
Also, if you keep blending -- a lot! -- the blender will warm up the soup.
Another option, if you plan ahead, is to warm it in the dehydrator. It may take an hour or so, but it's worth it, in my opinion.
Also ... spices can warm you, especially chiles
A book to consider is Warming Up to Living Foods by Elyse Markowitz -- the whole book is dedicated to raw "dishes that will warm you on a chilly day."
Most important, though, I think, is to actively work on changing our attitudes about hot foods and winter. Bundling up, exercising, keepig our body warmed in other ways -- and using the power of our minds to tell ourselves that we dont need to put hot or even warm things in to stay warm -- can make a huge difference.
Actually, though, none of my soups have been "cold" -- at most, they've been room temperature. Sometimes I'll slice up the veggies and lay them in the dehydrator for a while until they're warm, then blend them up a lot which warms them further. But, even without that, just room temperature is usually do-able.
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