Carrot-Red Pepper Soup (mmmmm!)
This is a raw re-make of Deborah Madison’s Carrot-Red Pepper soup (one of my fav’s pre-raw) and tastes pretty similar. It’s light (no oil) and the dill and orange shine and gives it a unique kick. A little bit sweet, but not overpowering.
¾ red pepper
¾ yellow onion
5 mushrooms (I used crimini), soaked in shoyu for about an hour
¾ cup water
1 orange, zest and juice
1 dash cumin
1 dash cayanne
3 tablespoon fresh dill, or 1.5 Tbs dried
2 tablespoon fresh parsley, or 1 Tbs dried
sea salt & fresh ground black pepper to taste
Deborah has uses homemade broth which is awesome, but boiled. To re-create broth taste, I soaked mushrooms in shoyu for about an hour (it’s the only thing i thought of to make a base – if your not down with shoyu skip the soak). Put the water, onion, red pepper, carrots, and mushrooms in a food processor (you can use a blender – mine is just old and not so good). Puree till pretty smooth, then put in all the other ingredients, give it a spin, and adjust to taste. I ended up adding a bit more salt because I got some rind in with the zest on accident.
You can also added extra shredded carrot at the end for more chunk, or some zucchini noodles to make it heartier.
This is my first posted recipe, so sorry if anything is done poorly! Also, I soaked more mushrooms than I used and made a fantabuolus soup i will post later (again, only if you are down with shoyu!)