Day 201 – Curried Carrot-Coconut Soup

Curried Carrot-Coconut Soup
Curried Carrot-Coconut Soup

Last night I had the opportunity to hear David Wolfe here in Melbourne talking about what we need for good health. In a wrap the lecture said consume this:

1. Fruit and Vegetables, Nuts and Seeds

2. Living Water

3. Super Foods

4. Herbs

5. Cacao

Something that did interest me was David mentioned that if you eat nuts with your wheat grass you will be able to digest it!  I am curious as I have not heard that we are able to digest the wheat grass. We can juice it and chew it, put it in water – but have not heard we can digest it.

I’ve done a google search and have not found anywhere that it says this is true or untrue – anyone have any thoughts?

I’ve been meaning to grow my own wheat grass for awhile now and today I have put my intent into action.  Will blog more about how to grow wheatgrass in a future blog.

For today some soup on a cold and wet Melbourne day.

Curried Carrot-Coconut Soup

Ingredients:…serves 2…

4 large carrots, roughly chopped

1/2 Tsp. fresh ginger

1/2 garlic clove

1/2 cup filtered water

1/4 cup young coconut meat

1/4 cup almond milk

1/2 Tbsp. curry powder

1 Tsp. lemon juice

pinch of sea salt

1 Tbsp. coconut oil, melted

2 Tsp. shredded coconut (garnish)


In a blender, blender together the garlic, carrot and ginger until chopped.

Add all other ingredients except the coconut oil.

Blend until smooth.  While the blender is running drizzle in the coconut oil.

When all blended, serve with a garnish of shredded coconut.

If you prefer soup a little warm – here are some Raw Warming Options:

1. You can warm the soup in the dehydrator for 1 hour at 118 degrees Fahrenheit.

2. Add 1/2 cup of hot water rather than the filtered water.

3. If you have a Thermomix – allow to warm at 37 degrees for 5 minutes.

If you are not fussy about it being raw – you can warm gently on the stove top over a low heat.

I really enjoyed this for lunch today – very warming and surprisingly filling.

Ally x

Giving credit where credit is due…

Thanks Amber for another great recipe from your ‘Practically Raw’ book.

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