Is a raw soup really a soup, or is a juice with some salt and herbs sprinkled on top and put into a bowl? I don’t know, but I’m calling it a soup because that’s how I eat it.
This recipe is like locking sunshine in a bowl – the carrot juice is good for eyesight, bones and teeth, liver and nails, skin and hair as well as betacarotene and vitamin A, there’s the obvious vitamin C from the oranges and the ginger, well, it seems ginger is good for you for pretty much everything.
CARROT ORANGE & GINGER SOUP
2 CUPS FRESH CARROT JUICE
2CM FRESH GINGER ROOT, JUICED WITH THE CARROTS
2 CUPS FRESHLY SQUEEZED ORANGE JUICE
1/2 TEASPOON SALT FLAKES
FLAT LEAF PARSLEY, CORIANDER, BASIL OR CHIVES/CHIVE FLOWERS
Juice the ginger with the carrots til you have two cups worth of juice. Then juice the oranges until you have two cups of orange juice. Mix together in a jug, sprinkle in the salt and pour into two bowls. Top with fresh herbs (I used chive flowers and flat leaf parsley because my coriander was dead. I really wanted to use fresh coriander, but oh well).
For a more substantial soup, blend the soup with 1/4 of an avocado.
For a warm soup, gently heat it in a double saucepan over a low flame until it is warm.
I’ve always liked orange matched with chocolate. This tart is best eaten in small doses, however. It’s fudge-y, heavy, make-you-feel-ill chocolate-y. Hmm, I’m not selling this well but it really is delicious when you’re in the mood for such decadence, especially with some tart fruit like strawberries, raspberries or fresh orange wedges, and is a fantastic introduction to raw desserts for the skeptical. Plus, unlike a normal chocolate tart there’s no animal fats, cream or processed sugar, (just a hell of a lot of coconut oil and agave nectar).
2 CUPS ALMONDS – FOOD PROCESSED INTO CRUMBS
3/4 CUP DUTCH PROCESS COCOA OR CACAO POWDER
1 CUP CHOPPED DRIED DATES
1/2 CUP DESSICATED COCONUT
2 TEASPOONS DESSICATED COCONUT FOR DUSTING THE TIN
4 CUPS SOAKED RAW CASHEWS
1 CUP DUTCH PROCESS COCOA OR CACAO POWDER
3/4 CUP COCONUT OIL
3/4 CUP AGAVE NECTAR
1 TABLESPOON ORANGE ZEST
1/3 CUP ORANGE JUICE
1.5 TEASPOONS OF CINNAMON
1/2 TEASPOON OF SALT
Line the bottom of a springform cake tin with cling film. Dust the bottom of the tin with 2 teaspoons dessicated coconut.
For the base, place all base ingredients in the food processor and process until almost smooth – you want to keep a bit of the almond texture in there. Pat this into the base. You may need to wet your hands slightly to smooth it out. Place it in the freezer until the filling is ready.
For the filling, place all ingredients in the food processor and blend until smooth as possible. Spoon on top of base and smooth the top with the back of the spoon. Refrigerate overnight or freeze for at least three hours. Dust with sifted cocoa/cacao before serving.
When we first met we shared some rosehip tea and I made this orange, almond and coconut cake which I later guest-posted on her blog. Head over to her blog to get the recipe and make sure you have a look around while you’re there; I love Hannah’s writing.