Indian Spiced Carrot Soup

from Stephanie Valentine formerly of Roxanne’s

Serves 4 to 6

---

INGREDIENTS:
For the Soup
1 cup Coconut water
2/3 cup Coconut meat
2 cups Carrot -- peeled and chopped
¼ tsp Cumin -- ground
¼ tsp Coriander -- ground
¾ tsp Salt
6 turns Black pepper
1 tsp Red curry paste-Suhki -- to taste
2 Tbls Olive oil
¼ cup Almond milk

For the Garnish
½ cup Sour cream, see recipe below
½ bunch Fresh cilantro, chopped
2 Scallions, thinly sliced

For the Sour Cream
¾ cup Coconut meat
1/3 cup Cashews soaked 10-12 hours in filtered water
3 Tbls Olive oil
2 Tbls Lemon juice
1 each Honey date
½ tsp Celtic salt
Water to thin

---

PREPARATION:
For the Soup
Blend soup ingredients in a high-speed blender. Blend in batches if needed until the carrot is completely pureed and has a silky texture. Strain if needed though a fine mesh china cap.

For the Sour Cream
Blend until smooth in a high speed blender.