While we were waiting for the Moroccan beef stew to cook we realized we were starving right away and didn’t want to wait two hours so we whipped up this raw vegan soup that’s heavily inspired by the “I Am Divine” recipe in the I Am Grateful book of recipes.  It’s pretty quick and of course juicing the carrots and lemon yourself gives you the freshest possible flavor.  We actually doubled the below recipe but I’ll give this version because it fits, barely, in a standard blender.

Basil basil everywhere.

• 2 c. carrot juice (2 – 2½ lb. of carrots through the juicer)
• 2 avocados
• 1 tbsp. minced ginger
• 4 tsp. lemon juice (half a lemon juiced)
• ½ jalapeno pepper
• ½ tsp. chopped garlic (one large clove)
• ¼ tsp. cayenne pepper
• 15 large basil leaves
• 4 tsp. olive oil
• 5 mint leaves

Yummy avocados, perfectly ripe.

Put it all in a blender.  If your blender isn’t super fancy it might be worth doing the ginger through the mint leaves in a food processor first and then put that all into the blender with the carrot juice and avocados.

The soup in the blender.

Enjoy straight out of the blender.