Carrot Ginger Soup – #Raw #Vegan #rawvegan wonderful

This is a wonderful – quick – raw soup… that’s as wonderful to make as it is to eat.

It’s a combination of several recipes… so not sure how to attribute. I think I’m claiming this one.

2-3 Carrots… washed, ends cut off, chopped in large chops
1.5 cups water
4 cloves garlic
¼ small to medium onion
⅓ cup raw cashews
Salt to taste
Pepper to taste
Pinch (tiny!) of cayenne pepper
Pinch (or two!) of gourmet mushroom salt (or mushroom paste)
1 tablespoon fresh ginger root, peeled and chopped
½ tsp celery seed
1 tablespoon nutritional yeast

Put all ingredients in your vitamix or blend tech… and let ‘er rip… staring at low speed then working up to high. If you want to keep it raw – dont go for more than a minute or so… perhaps a little longer. If you want to heat it up a bit more – a little more time.

If not serving immediately, put in dehydrator at 110 degrees to keep warm.

Serve and enjoy!