Winter time is soup time! And what better soup to warm you up than Lava soup?! These hot and spicy recipes are sure to add some heat to your winter meals.
2/3 quart of carrot juice
5 cloves garlic
2 inch ginger root
1 tsp. paprika
pinch of cayenne (or more) to taste
2 Tbsp. of tamari
Blend all ingredients in cuisinart of blender until smooth (add carrot juice last). Serve cold or at room temperature. Use extra cayenne if you like it spicy. It’s so simple and so healthy. Bon Appetite!
Molten Lava Soup
Recipe from the Shrek Cookbook
4 tablespoons olive oil
2 garlic cloves (peeled and crushed)
2 tablespoons flour
1 (28 ounce) can chopped tomatoes
2 tablespoons tomato paste
2 teaspoons fresh thyme leaves
4 cups vegetable (or chicken) stock
2 pinches sugar
2 squeezes of lemon juice
Ground black pepper
Peel and dice the onion and carrot. Heat the oil in a medium saucepan over medium heat.
Add the onion and carrot to the pan and cook them for about 5 minutes to soften, stirring occasionally. Stir in the garlic and the flour and cook the mixture for 1 minute.
Add the tomatoes, tomato paste, stock, sugar, and lemon juice and bring to a boil. Reduce to a simmer and cook for 20 – 25 minutes. Take the soup off the heat and leave it to cool.
Ladle the soup into a blender, season with pepper, and blend until smooth. Pour the soup back into the pan and bring to a simmer.
Ladle the soup into bowls and serve with warm, toasted bread.
Fiery Lava Soup
- 1 1/2 cups fresh carrot juice
- 1 Tablespoon mint leaves
- 1 teaspoon minced jalapeno
- 1 teaspoon minced ginger
- 2 teaspoons minced garlic
- 1/2 cup avocado
- 2 teaspoons olive oil
- 1 tablespoons Tamari
- 1 tablespoon basil leaves, chiffonade
- An ounce of LOVE
- 2 tablespoons avocado, diced
- 2 teaspoons fresh mint leaves, chopped
- 2 teaspoons diced red bell pepper
- 2 teaspoons scallions, chopped
Blend soup ingredients for 30-45 seconds, until creamy.
Divide Soup into serving bowl, garnish with avocado, mint, bell peppers and scallions.
Yield: approximately 3 cups