I didn’t want to call this dish a carrot soup as its consistency isn’t really soup like. With the avocado it becomes more like a cream that could be served as a starter. Preparation time is small, except for the fact that both the juicer and the blender need to be cleaned. But worth the trouble as the mixture of sweet carrots, tangy lime, spicy ginger, rich avocado, hot chili and the refreshing aroma of coriander make a surprisingly sophisticated cream. And let’s not forget that this little mixture scores very high on the healthy scale.
What you’ll need to serve 4:
- 750ml of carrot juice (I used well over a kg of carrots to juice)
- juice of 1 lime
- a thumb-size grated ginger
- 1 ripe avocado
- a fresh bunch of cilantro
- chili pepper
- salt, pepper to taste
What you’ll need to do:
- Clean and juice the carrots in your juicer.
- In your blender mix the carrot juice, grated ginger, lime juice, the deseeded and peeled avocado, spices and a handful of cilantro. Mix well.
- Pour into serving bowls, decorate with some freshly ground pepper and more cilantro.
Today’s bonus are photos from the Silvermine Nature Reserve where I hiked with a group of friends earlier this week. The park has several hiking and mountain biking trails, a reservoir perfect for picnics, very large variety of fynbos and the most spectacular panoramic spots over Noordhoek Beach and Hout Bay.
The catalogue perfect view over Noordhoek Valley and Long Beach (an over 8km long, very well protected sandy beach):
Breathtaking view over Hout Bay:
The reservoir is a favorite picnic place among locals and despite its cold waters, it does welcome brave swimmers in the summertime.