Raw Cream of Carrot Soup

I'll admit it: I'm not always the biggest fan of cold soups, even during the summertime. But, there are exceptions to every rule, and while I do sometimes serve a celery soup chilled or bring out a dairy-free vichyssoise, the chilled soups you'll most commonly find on my table are either gazpacho (which I love!) or this Raw Cream of Carrot Soup. With fresh carrot juice, raw cashews, fresh ginger, lemon and coconut juice, this soup is really creamy and flavorful, and a little goes a long way. I typically serve this in 6-ounce dishes as a light first course, garnishing with fresh carrot spirals and sprigs of fresh parsley, but make it your own!

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