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Carrot-Goji Soup

photo by Oliver Barth

Goji berries never fail to astound me in their versatility. So often stuck into the singular category of little more than “superhero” versions of raisins, I think they belong in the savory food category just as much as they do the sweet. This simple soup is a great example of their flavor flexibility, where they do an exceptional job of both lightly sweetening the soup as well as mingling with more complex savories like turmeric and lime. Massively simple to put together, this chilled soup has become my go-to starter soup for entertaining: it takes just minutes to put together, and doesn’t hog the stove while other courses are being orchestrated. Plus, with its exotic flavor and light, silky texture, this pretty superfood soup (soup-erfood?) is a real crowd pleaser.

Makes 4 servings

1/3 cup dried goji berries
1 quart fresh carrot juice
3/4 cup mashed avocado (about 1 large or 2 medium)
1 tablespoon minced fresh ginger
1 teaspoon ground tumeric
1/8 teaspoon cayenne powder
1/4 teaspoon sea salt
1 1/2 tablespoons lime juice
1 tablespoon olive oil
Canned coconut milk, for serving

 

Combine all the ingredients except the coconut milk in a blender. Puree until smooth. Let chill for a minimum of 30 minutes before serving to allow the flavors to fully meld.

To serve, pour soup into serving bowls and garnish with a spoonful of coconut milk.

    

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