Ingredients:
- Hazelnuts (1-2 cups)
- Carrots (4 medium with skins on)
- Apple (1 small any variety)
- Honey (1 tbs)
- Ginger (2 tbs grated)
- Cinnamon (1 tbs)
- Salt and Pepper to taste
- Water (1/3 cup or more)
Do not peel the carrots but scrub well. Cut the carrots and apples into small pieces and put in a strong blender or food processor with the hazelnuts, honey, ginger, cinnamon, salt, pepper and water. Blend to desired thickness. I like slightly chunky but most people probably like smooth so depending on the strength of your machine you may need to blend for up to 3 minutes. Adjust the seasonings to your liking. The amount of water will determine the thinness. Water is mainly added just to get everything to blend. This soup has more of a dessert pudding taste. I find it is very filling. It will keep for 5 days in the refrigerator but tends to get runny. Obviously you can vary the ingredients. By leaving out the apple, honey and ginger and adding chile peppers you get a spicy soup or put in miso and some sesame seeds and sesame oil for an oriental flavor. Any nut works here. I use hazelnuts because I can buy hazelnuts from a farm on Vancouver Island. Stir before eating. Salud!
