The warming spice mix balances the cooling qualities of the raw ingredients and creates a harmony of flavors. The rather unusual ingredients of golden beet juice and yacon certainly add depth and a special flavor quality to the soup, but please feel free to leave them out. The taste will be slightly different, but equally delicious – guaranteed!


YIELD
1 quart (approx. 1 l)

TIME
preparation: 10-20 min

EQUIPMENT
(high-speed) blender;
juicer (optional)

DIFFICULTY
easy



WHAT YOU NEED

  • 1 cup fresh carrot juice (preferably fresh pressed)
  • juice of 1 orange
  • juice of 1 lemon
  • 1/2 cup of golden beet juice (this ingredient is optional but it adds depths to the flavor profile; can be replaced with either carrot or orange juice)
  • 2 teaspoons organic lemon zest
  • 1 apple, roughly diced
  • 1 mid-sized banana, roughly cut in pieces
  • 2 cups fresh yacon, peeled and roughly cut in pieces or 1 cup dried and yacon, soaked for at least 30 min (this ingredient is optional but it adds depths to the flavor profile; can be replaced by an Asian or Western pear)
  • 4 tablespoons curry powder
  • 1/4 teaspoon turmeric powder or 1/2 teaspoon freshly grated turmeric, if available
  • 1/4 tsp cumin powder
  • 1/2 teaspoon cinnamon powder
  • 1/8 teaspoon ground clove powder
  • 1 teaspoon sea salt
  • 2 tablespoons nutritional yeast
  • 4 tablespoons virgin coconut oil
  • 1/3 cup fresh mint or cilantro (coriander) (save some leaves for decoration)
 
                

HOW TO MAKE

  1. Add the carrot juice, the orange juice, the lemon juice, the golden beet juice and the lemon peel to a (high-speed) blender cup. 
  2. Add the apple, banana and yacon and blend until smooth.  
  3. Add the turmeric, cumin, cinnamon, salt, nutritional yeast, and coconut oil and blend until well incorporated.               
  4. Taste test and if necessary adjust spices, salt or yeast to your liking. Add the turmeric, cumin, cinnamon, salt, nutritional yeast, and coconut oil and blend until well incorporated.         
  5. Once satisfied with the taste, add the mint or cilantro (except for the leaves reserved for decoration) and pulse several times so that the soup is spotted with green freckles.
 



CHEF'S NOTE

Be careful to not overblend the mint or cilantro (coriander), which was added as the last step of the recipe, or else the soup might become a murky color because of the fresh green herbs.



DOWNLOAD THE RECIPE

If you would like to download this recipe as a PDF, click here.


Enjoy!