This soup is an inspiration. It was invented by a co-worker who was generous enough to share it with YHIOYP. It is most unusual, and we are very lucky to have the recipe.
- 2 medium-large avocados (peeled)
- 2 cups almond milk
- juice of one-half lemon
Using a high-speed blender, blend together the avocados, almond milk, and lemon juice until smooth. Pour into a large soup pot and set aside.
- 1 cup chopped rainbow carrots
- 1/4 cup onion, chopped
- 1-3/4 cup water
In a separate, medium-sized saucepan, boil the chopped carrots and onion for approx 10 min in the water.
- 2 medium tomatoes
- 1 handful fresh parsley
- 1/2 teaspoon each salt, pepper, and garlic powder.
Now add the tomatoes, parsley, salt, pepper, and garlic powder to the saucepan and continue cooking approx 10 more min. When the carrots are just beginning to soften, transfer the contents of the medium-sized pan into the large soup pot and stir well.
You could eat this soup right away, while it is still warm. It will be good. But if you can wait, then chill it overnight and serve it cold the next day. As a cold soup, this is really spectacular.