Keyword: brazil nut, carrot, raw, soup, vegetarian
Author: Mark Reinfeld
3portobello mushrooms; scrape out gills with a spoon, and slice thinly
2cupsfresh carrot juice
½cuppeeled and pitted avocado
¼cupthinly sliced green onion
1tablespoonpeeled and minced fresh ginger
2teaspoonspeeled and minced fresh turmeric
2teaspoonsseeded and diced jalapeño pepper
½teaspoonsea salt, or to taste
⅛teaspoonfreshly ground black pepper
Pinch of chipotle chile powder
1cupfresh or frozen (thawed) corn
½cupseeded and diced red bell pepper
2teaspoonsminced fresh dill
Place 2 cups of the carrot juice in a blender. Add all the remaining ingredients, except the corn, red bell pepper, and dill, and blend well.
Add the remaining 2 cups of carrot juice and blend well. Transfer to a bowl. Add the corn, red bell pepper, and dill, and mix well before serving. Serve chilled.
Recipe courtesy of Chef Mark Reinfeld ofVegan Fusionand theDoctor and the Chef. Mark is the author of 7 vegan cookbooks and a 2017 Inductee into the Vegetarian Hall of FameCalling all budding chefs and home cooks! Submit your favorite plant-based recipe for a chance to win $1000, plus 15 fabulous runner-up prizes from Vitamix, Simple Truth, and chef Mark Reinfeld. Click here to learn more!