Dallas - February 11, 2008

Soup to Nuts

Creamy Carrot Coconut Soup

Suffering for beauty? So 2007. With Dallas-based raw food chef Susan O’Brien’s healing recipe for carrot coconut soup, you can look good and not gag on a low-fat granola bar.

Creamy Carrot Coconut Soup with Lime
Serves 4-6

Ingredients
3½ c. carrot juice
1 small ripe avocado
1/3 c. virgin Thai coconut meat (available at Whole Foods)
¼ c. fresh lime juice
1 tbsp. minced fresh ginger
¼ tsp. cayenne pepper
¼ tsp. sea salt
¼ tsp. ground coriander
Avocado citrus oil
Few sprigs cilantro

1. In a blender on high speed, puree first eight ingredients until completely smooth.

2. Taste for seasoning.

3. Garnish with cilantro and avocado citrus oil. May gently warm in dehydrator or sunprior to serving.

4. Relax and enjoy.

No time to “cook”? O’Brien’s Hail Merry Organic Snacks are available at Central Market, 5750 East Lovers Lane (214-234-7000); Cabana, 9115 Devonshire Drive (214-674-9928). To see products, go to hailmerry.com.