* 1 fresh Poblano pepper (pictured in background)
* 6 large carrots, coarsely chopped
* 2 TB fresh ginger, chopped
* ½ tsp turmeric powder
* ½ tsp ground cumin
* 2 TB miso paste
* 2 TB cashew butter
* 2 TB flax oil
* juice of 1 lime
Directions:
Preheat broiler. Roast poblano pepper in broiler, turning repeatedly until all sides are blistered and blackened. Set aside to cool.
Place carrots in medium saucepan and fill pan with water until carrots are just covered. Cook over medium-high heat until carrots are tender when pierced with a fork. Transfer to a food processor or high-speed blender.
De-seed and de-stem poblano pepper. Slip off blackened, papery skin. Divide in half. Place half in blender and set other half aside. Add remaining ingredients to blender and puree until velvety smooth. Taste and adjust seasonings, adding remaining roasted poblano if a spicier soup is desired. Serve warm.
Note: This soup is equally delicious without the spicy roasted Poblano pepper added.
* 4 cups water
* 4 radishes, thinly sliced
* 3 shiitake mushrooms, thinly sliced
* 12 snow peas, sliced on an angle
* 4 Tablespoons white miso
* 2 green onions, thinly sliced
Directions:
1. Pour the water into a medium stockpot and bring to a boil. Reduce heat to medium-low and add the radishes, musthrooms and simmer for 5 minutes, uncovered.
2. Add the snow peas and simmer 2 minutes more.
3. Pour ¼ cup of the warm broth into a small bowl, and add the miso. Stir to dissolve. Return the miso mixture to the stockpot and add the green onions and reduce heat to low and simmer 1 minute more.
4. Ladle soup into bowls.
* 2 cucumbers, peeled and chopped
* 1 small garlic clove, pressed
* 1/2 scallion, chopped
* 1 red bell pepper, chopped
* 1 TBS chopped fresh dill
* 1 medium avocado
* 2 TBS fresh lemon juice
* 3/4 tsp Celtic or Lima sea salt
Directions:
1.In a blender create a liquid base out of the chopped cucumber. Then add garlic, scallion, red pepper, dill, avocado, lemon juice and salt.
2.Blend until smooth. Serve garnished with a few alfalfa or sunflower sprouts.
* 2 cucumbers, peeled and chopped
* 1 small garlic clove, pressed
* 1/2 scallion, chopped
* 1 red bell pepper, chopped
* 1 TBS chopped fresh dill
* 1 medium avocado
* 2 TBS fresh lemon juice
* 3/4 tsp Celtic or Lima sea salt
Directions:
1. In a blender create a liquid base out of the chopped cucumber. Then add garlic, scallion, red pepper, dill, avocado, lemon juice and salt.
2. Blend until smooth. Serve garnished with a few alfalfa or sunflower sprouts.
* 1 cup beets, trimmed and chopped
* 1 cup coconut water (from the inside of a young coconut), or water
* 1/3 cup mashed avocado or 1/3 cup coconut meat or 1/2 and 1/2
* 1 TBS fresh lime juice
* 1 tsp. Nama Shoyu or tamari
* 1/4 tsp. dried dill weed, or 1 tsp. fresh
* 1 small garlic clove
Directions:
1.Puree everything in a blender or Vitamix until creamy. Serve with a little dill sprinkled on top.
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