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Curried Squash and Fennel
Soup
2 cups
butternut squash. peeled and chopped
2 cups baby peeled carrots
2 stalks
celery, chopped
2 cups raw
cashews, presoaked
2 cloves garlic, chopped
1 apple, peeled and chopped
1 bulb fennel,
chopped
1 small piece of ginger
1 cup almond
milk
¼
cup cold pressed olive oil,
1 tablespoon cumin powder
½
tablespoon curry powder
2 teaspoons Celtic salt, or to taste
Garnish with
fine ground cumin seeds, lime wedges & cilantro sprigs
Process the first 8 ingredients through a juicer with a blank
screen. Then in small batches combine with the rest of the
ingredients in a blender (blender should not be more than 2/3
full). Place in a pot on the stove and slowly heat to 115 degrees
(no hotter). Serve soup garnished with a sprinkle of cumin seeds,
a sprig of cilantro and a squeeze of lime juice.
Serves 4-6
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