I got this recipe from my 11 year old daughter. She and her classmates at Ross Montessori School prepared a Thanksgiving Feast this year as part of a classroom project. The kids planned the menu, and did all the shopping and cooking by themselves.
This soup is raw and vegan and really easy to make! Enjoy!
1 tablespoon sunflower oil
1 cup fresh carrot juice (we used a store bought juice, found in the produce section at the grocery store.
juice of 1 orange
1 teaspoon ground cumin toasted
1 teaspoon ground coriander toasted
1 tablespoon soy sauce
2 tablespoons fennel leaves ( we used fennel seeds)
2 cups water
1 teaspoon maple syrup
1/2 cup shredded zucchini
Put all ingredients in a blender except the zucchini. Blend until smooth. Gently stir in the grated zucchini. Season with salt and pepper before serving.