Ingredients:
1 Large Bunch Of Fresh Crisp Spinach
3 Cups Of Warm Bottled Water
3 Tablespoons Of Raw Vegan Tahini
2 Tablespoons Of Bragg Apple Cider Vinegar
2 Cups Of Organic Baby Carrots
1 Large Fresh Garlic Clove
1 Dash Of Coarse Ground Black Pepper
1 Dash Of Spicy Cayenne Pepper
1/2 Teaspoon Of Sea Salt
1 Teaspoon Of Tandoori Masala
1 Small Vidalia Onion
Information:
Serving Size 4
140 Calories Per Serving
1 Grams Of Fat
Preparation Instructions:
I would like to thank Craig from Suva Fiji who was nice enough to email me this wonderful blender made spinach soup recipe. To get started, add into your blender the fresh crisp spinach, warm bottled water, raw vegan tahini, Bragg apple cider vinegar, organic baby carrots, fresh garlic clove, coarse ground black pepper, spicy cayenne pepper, sea salt, Tandoori masala, and Vidalia onion. Next place a lid on to the blender, and then pulse the ingredients until they are a very smooth and consistent puree. Once this raw vegan soup as been made, you will then want to serve it up in small soup bowls. With regard to the salt and spices contained in this recipe, I kept them at a moderate level. If you really like spicy and salty raw vegan soups, then you will want to up the proportions accordingly. With regard to the water, you can heat it up over the stove until it's almost too hot to touch, then pour it straight into the blender for quick processing.
