— SERVES 2
10 MEDIUM CARROTS (OR 2 CUPS / 500ML CARROT JUICE)
5 CM FRESH TURMERIC ROOT ( OR 1 TBSP GROUND TURMERIC)
2 CUPS / 500 ML COCONUT MILK
JUICE OF 1/2 ORANGE
1 AVOCADO, RIPE
1 TSP CUMIN
1/2 TSP CAYENNE PEPPER
SEA SALT TO TASTE
1/2 RED APPLE
JUICE OF 1/2 LEMON
FRESH BLACK PEPPER
1 - If using fresh, start by juicing carrots and turmeric root.
2 - Put carrot juice, turmeric juice, coconut milk, orange juice, avocado flesh and spices into a blender and process until smooth (you can also use a hand blender to mix the soup).
3- Chop apple into small cubes and combine with lemon juice in
a small bowl.
4- Serve the soup at room temperature and top with apple cubes, cayenne pepper and black pepper.
NOTE / If you don't have a juicer, use organic carrot juice and ground turmeric. If you prefer you can warm the soup slightly in
a saucepan on low temperature.