This dish is one of my favorite quick-fix recipes! It’s super easy to make, ultra delicious, satisfying and packed with nutrition with simple living ingredients.
4 Stalks of Celery
6 Large Carrots
1 Red, Orange or Yellow Bell Pepper
1/2 tbsp. Cumin Spice
1/2 tbsp. Curry Spice
1 bunch Cilantro
Optional: a pinch of Himalayan Salt
Juice celery and carrots. Pour juice into blender along with avocado, bell pepper (cored), cumin, curry and salt. Pour cream into bowl(s) and garnish with chopped cilantro.
Serves 2. Enjoy!
No Juicer? No problem! Simply replace the carrots with tomatoes. Raw carrots are difficult to blend into a smooth consistency.
If you don’t like cold soup, feel free to warm it up a little, but just make sure the temperature doesn’t go above 110º to keep it raw.
Feel free to add extra ingredients to the mix for extra crunch! I’ve added chopped purple cabbage before along with the chopped cilantro – delicious!