Ingredients

Method

• 250 ml carrot juice
• 125 ml apple juice
• 2 cups butternut, diced very small
• 1/2 avocado
• 1 T olive oil
• 1 garlic clove
• 40 g cashew nuts, chopped
• 1 x 1 cm piece, fresh ginger, finely chopped
• 1 t cumin
• 1/2 t cayenne pepper
• 1 t Himalayan rock salt

Method

Ingredients

Blend all the ingredients at a high speed for 1 minute, or until very smooth. The soup may become slightly warmer, but its temperature will not exceed 46°C.