Dr. Bergel’s Raw Veggie Soup with Peas, Carrots, Ginger & Cilantro

Yield: approx 4 cups,

• 2 cups carrots, rough chopped
• ½ cup fresh peas or frozen, defrosted
• 1 tbsp chopped shallot
• ½ piece of ginger
• juice of one small lime or ⅛ cup
• 2 cups filtered water
• ½ large avocado or 1 small avocado
• ½ teaspoon celtic sea salt
• drizzle of hazelnut oil, for garnish
• chopped cilantro, for garnish

Method

Place all ingredients except garnishes in high speed blender. Process on low slowly increasing to high and running blender for approx 3-4 mins checking to see if steam rises from the top opening or if the blender feels warm to the touch. Adjust seasoning, then pour into warmed bowls garnishing with a drizzle of hazelnut oil and a generous sprinkling of chopped cilantro. Alternatively, place all ingredients in a food processor or standard blender and process until smooth as possible. Strain if desired and warm very gently on low until nice and warm to the touch, not hot. Because this soup is raw it packs a healthy punch of live enzymes, vitamins and minerals. I eat a lot of salads and I love them but to mix it up a little I rather like to have a bowl of this soup, especially on an autumn day knowing that I will still be highly energized.