Chilled Carrot Avocado Soup
#raw #vegan #glutenfree
Chilled soup, in January? Let me explain.
Rock Stars in the Kitchen Kelly Hansen, lead singer of Foreigner; and Mary Moore, Founder and CEO of Atlanta’s The Cook’s Warehouse teamed up last Sunday at The Las Vegas Market for a gourmet cooking demonstration.
The presentation was delightful and the food was divine. Along with Chilled Carrot Avocado Soup they prepared Kelly’s Kickin’ Guac with Blue Corn Chips, Ensalada de Noche Buena, and Argentinian BBQ with Chimichurri.
In addition to sharing his enthusiasm for cooking and how clean healthy eating was important to his career as a singer, Kelly captivated us with stories about his gourmet food competitions, life as a rock star, and a bit of history of Foreigner whose first album debuted in 1977.
Las Vegas Market is a trade show held twice a year at the World Market Center located in downtown Las Vegas. It is a 5 million square-foot showcase for home décor, furniture, lighting, textiles, housewares, gifts, gourmet products, hospitality furnishings and more. Additionally, the trade show features many excellent seminars, presentations, and cooking demonstrations.
Kelly & Mary’s soup demonstration was so fast and easy. Fresh vegetables, fruit, and spices just go into a blender, et voilà – a very tasty, raw, vegan, gluten-free, healthy soup is born! I’VE BEEN WAITING FOR A SOUP LIKE YOU, TO COME INTO MY LIFE.
Chilled Carrot Avocado Soup Recipe
- 4 c. freshly pressed carrot juice (or store-bought)
- 3 – 4 avocados
- 2 T. agave syrup
- 1 T. lemon juice
- 1 small piece fresh ginger
- 1 t. ground coriander
- 1 t. ground cumin
- 1 clove fresh garlic
- 1 small shallot
- dash of cayenne for heat
- sea salt and fresh ground pepper
- 1/2 c. coconut water (unsweetened) for desired thickness
Place all ingredients except coconut water in a high-powered blender.
Start at low speed then increase speed until blended smooth.
Add coconut water as needed for desired thickness.
Chill at least 2 hours to meld flavors. But it needn’t be COLD AS ICE.
- vegan sour cream
- extra virgin olive oil
- fresh ground pepper
- raw sunflower seeds
- edible flowers
Pour chilled soup into shallow bowls. Drizzle with cream in a circular motion. Drizzle with olive oil. Top with a few grinds of pepper. Arrange microgreens across the top on a diagonal. Sprinkle with a generous amount of sunflower seeds. Place a few edible flowers over the microgreens.
Recipe by Mary Moore, Food Styling and Garnish by Lori Lynn
Foreigner is currently performing at the Venetian Hotel Las Vegas
Bowl and Plate by Le Creuset