The Raw Truth

Curried Almond Soup

Many Indian restaurants in New York City use almonds in their cooking, and that was the original inspiration for this unique and delightful soup.

SERVES 2 TO 4

6 carrots, plus shredded carrot, for garnish

2 cups sprouted almonds

1 cup filtered water

1 teaspoon turmeric

1 teaspoon Bragg Liquid Aminos

1 teaspoon ground cumin

1 teaspoon curry powder, or 1 curry leaf

1 teaspoon nutritional yeast

Using a homogenizing juicer, homogenize the whole carrots (you should have about 2 cups). Place the almonds and carrot juice in a blender and
blend until smooth. Add the water, turmeric, Braggs, cumin, curry powder, and yeast and blend well. Serve in bowls garnished with the shredded
carrot.