Halloween is fast approaching, Autumn leaves are falling and this is the time of year that I get totally obsessed with all things orange. I have squashes, pumpkins and carrots coming out of my ears right now, and cannot wait to make my first pumpkin pie of the season! But today I want to focus on carrots.
Carrots are amazing as sides; roasted, steamed and sauteed. They bring a little earthiness when added to soups and stews, add a sweet crunch to salads and are the perfect dipping tool to have with hummus. But this cheap and easily available vegetable deserves a little more attention. It can be an amazing centrepiece in it's own right, and this raw soup showcases it perfectly.
Raw soups might be on the bottom of your list of things to eat when Winter is fast approaching, but, this carrot soup is just the ticket! Root vegetables are naturally sweet and warming foods, and if you blend this soup for long enough in a high speed blender, it comes out warm and steaming!
One of my favourite raw soups is this very simple carrot soup. You can do all sorts of things with this carrot soup recipe and while I admit that I am fond of carrot and coriander, or throwing in a little ginger to spice things up, my favourite way to serve it is this. I like to taste the simple sweetness of the carrot in all its glory, with a delicious hint of nutmeg.
3 cups almond milk
6 large carrots
1/2 clove garlic
1/4 tsp grated nutmeg
1/4 tsp sea salt
A glug of extra virgin olive oil
A squeeze of lemon juice
Blend everything together in a high speed blender. I love my Enpee blender for this job as it heats the soup perfectly and it comes out deliciously creamy. I usually blend it for around 4 minutes, and I like to give it a break half way to check it. If you don't have a high speed blender, after blending you can warm gently on the hob.