carrot cashew apple bisque (raw)

winter & cold weather to me equals soup

as i mentioned in my last post i am trying to incorporate more raw foods into my daily life

raw soup - i thought to myself this may be weird

see, i am not a fan of cold soups

however, after some research i learned that it is okay to gently warm your raw soup on the stove (warm to the touch) as long as it is not heated above 115* - well i can do that!

i was quite pleased with this soup  - colorful, tasty and raw

does it get any better than that

for me - yesterday no it didn't

after a long & late night at work i had this soup waiting for me when i got home

it was exactly what i needed

carrots & apples are juiced along with a small piece of ginger

carrot ribbons and soaked raw cashews are blended with the juice along with a bit of water

seasoned with pink salt & white pepper and we were on our way to a tasty soup

after experimenting i am thinking i need to add a vita mix to the must have list

the cashews blended with the soup added a bit of texture - if i had blended the soup with a vita mix i am sure it would have been silky smooth

the texture though was a good thing this time around - it gave the soup a little bit of character

amazing is all i can say as to how i have felt incorporating more raw goodness into my life

after a raw meal at night i sleep like a baby

summer though, is when my raw creativity will really shine

fresh veggies straight from the garden & picnic rock

can we say super excited

you can certainly make this soup "unraw"simply simmer the carrots and apple in a bit of wateradd the cashews, season and blend with an immersion blenderthis soup would still totally be tasty

it really is a pretty soup

very photogenic

Carrot Cashew Apple Bisque

serves 2

you will need:

4 carrots

1 green apple

thumb size piece of ginger

1 cup raw cashews soaked

1 cup filtered water

1 tsp pink salt

1 tsp white pepper

assembly:

juice 3 1/2 carrots & with a peeler ribbon the other 1/2 carrot

set aside ribbons

juice apple & ginger

in a small soup pan or high speed blender add juice, water & cashews

blend with an immersion blender or high speed blender

add carrot ribbons, salt & pepper

blend until smooth or desired consistency is reached

if desired, gently warm on stove top taking care not to warm over 115*

(warm to the touch)

divide between 2 bowls & enjoy!

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