Raw carrot and almond soup is a cooling soup, perfect for hot, sunny summer days. Fennel is a cleansing and cooling herb with antispasmodic qualities, great for expelling gas, gently encouraging the digestion and kidneys, and brightening the eyes. The taste and effect are balanced by the addition of almonds, which act warming and are highly nutritious.
- 11⁄2 cups whole almonds,
- 11⁄4 cups carrots, peeled and chopped,
- 2 cloves fresh garlic,
- 16fl oz (500ml) water,
- 1⁄2 tsp fennel seeds,
- 1⁄4 tsp black peppercorns,
- pinch of sea salt,
- 1 tbsp fresh fennel leaves, finely chopped.
Makes 4 servings
- To sprout the almonds, soak them in cold water for 30 minutes, then rinse them in a strainer under running water. Put them in a large bowl, cover with water, and allow overnight to soak. The next day, pop the skins off the almonds and put the almonds in another clean bowl, pour in the water, and place in the fridge. Leave the almonds to continue soaking for up to 24 hours.
- Strain the almonds, reserving the almond-soaked water. Put the carrots in a blender or food processor with the garlic, the strained, soaked almonds, and 1 tablespoon of the almond-soaked water. Blend, gradually adding the remaining water until the mixture is smooth and silky. Put in the fridge and allow to chill for several hours until cool.
- Place the fennel seeds, peppercorns, and salt into a pestle and mortar and grind to a fine powder. Then add the fern-like fennel leaves to the spices. Serve the soup in bowls, with a teaspoon of the seasoning on top.