One criticism of a raw food meal is that in the winter people like a hot dish. A way around this is to simply heat the raw dish. Another way is to add hot spices. This soup will warm your cockles and taste darn good.
Ingredients:
- Sweet Potato (2 medium (2-3 cups) with skins on)
- Carrots (1 cup, skins on)
- Sprouts (1 cup, any kind, radish or alfalfa are nice)
- Tahini (2 heaping tbs, any nut butter works)
- Garlic (1-2 large cloves depending on your taste)
- Engevita Yeast (4 heaping tbs or more, any yeast works. Unless you grow it it’s not raw)
- Olive or Hemp Oil (3 tbs, can omit)
- Cayenne Pepper (1level tbs or more, any hot pepper works, fresh better)
- Water (3 cups, this depends on thickness you want)
Sprinkle on top of the soup any of the following:
- Onion bits (any kind, yellow through green)
- Chives
- Cilantro
- Nuts
- Sprouts
- Avocado slices
- Diakon radish slices
- Celery slices
Cut the ends and bad spots out of the carrots and sweet potatoes then wash. Cut them into the same thumb size pieces. Put all the ingredients into a food processor except the oil. Blend to desired consistency, up to 3 minutes if you like a creamy soup. Add the oil for the last 5 seconds. You can add more water to make it thinner. Omit the water and you have a very nice pate. Many receipts call for nuts like cashews or avocados to make it creamer. I like it the above way because if you have fresh local sweet potatoes and carrots you can really taste the vegetables. The amount of hot pepper you put will come from trial and error. You do not want to overpower the dish. The yeast is important. For this dish you want to taste mainly the potatoes, carrots, pepeers and yeast with hints from the tahini and sprouts. You can find raw tahini in most stores; if not then use regular nut butter or make your own from raw sunflower seeds. The sprouts are not necessary, I am doing alot of sprouting and I like the added flavor. I list extras you can put on top, the sky’s the limit. The above amounts make enough for 4 people as a nice lunch. You will find it filling if you eat it slow with a good microbrew. I make this amount and have it for lunch the next few days. This dish keeps for up to 4 days in a sealed container in the fridge. Salud!
