Gingerly Carrot Soup

Raw almond butter adds texture and depth of flavour to this tangy soup. You'll find essential oil of ginger at your health food store.

1 cup (250 ml) carrots, sliced
1 cup (250 ml) water
1 tbsp (15 ml) raw almond butter
1 tsp (5 ml) fresh ginger root
1 or 2 drops essential oil of ginger (optional)

Steam carrots in water until tender, about three to five minutes. Reserve steaming water. Blend steamed cauliflower with water, almond butter, ginger, and essential oil until smooth. Serve warm.

Source: alive #256, February 2004