Harvest Soup

 

Autumn is the time to incorporate some of the cold weather vegetables such as winter squash and carrots into this hearty, tasty and satisfying soup. The recipe is from the Organic Garden Cafe in Beverly, MA.

Ingredients1 ¾ cups blanched almonds
2 tablespoons lemon juice
1 tablespoon olive oil
2 cups carrot juice
2 cups water
1 tablespoon fresh ginger
1 1/2 teaspoons cumin
1 1/2 teaspoons nutritional yeast
2 teaspoons sea salt

Instructions1. Blend all ingredients in a blender to creamy smooth.

Recipe courtesy of Robert Reid, The Organic Café, 2011.

You can watch the chef talk about and prepare this soup here:  via Taste of the Trib – Harvest Soup with: Robert Reid.

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