Raw Ginger Carrot Soup

4 medium-large carrots, roughly chopped
1/2-1 inch piece fresh ginger, grated
2 teaspoons miso paste
juice from 1 lemon
2 Tablespoons chia seeds
1/2 cup coconut milk or whole milk plain yogurt
1 cup cold water
fresh black pepper
sprinkle of curry powder (optional)

Put all ingredients into blender, reserving a handful of the carrots. Pulse to start and then blend until smooth. (Bonus points if you throw in a handful of dark leafy greens or parsley!)

Add reserved carrots at end and pulse a few times to break up, but keep it slightly chunky. I like to give myself some texture, something to crunch on.*

Serve with a dollop of yogurt or a swirl of coconut milk. Or take it to go in a jar!

*Chewing is an important part of our digestive process, when we release digestive enzymes in our saliva that begins and aids in the entire breakdown and assimilation of our food. It also signals to our body that we are eating and helps us know to get full. Make a conscious note to chew your soups and smoothies or at least swirl them around your mouth before swallowing.

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