Creamy and cozy.
Wonderful to enjoy when it’s chilly outside!
1/2 cup fresh celery juice
1/2 cup fresh red delicious apple juice
1/4 cup raw macadamia nuts (not soaked)
1/4 cup pure water
1/4 level teaspoon Indian curry powder
couple pinches Himalayan crystal salt
Blend all of the ingredients in a high-speed blender until the macadamia nuts are completely broken down and the mixture becomes creamy. Serve warm. Garnish with a sprinkling of curry powder. Gobble! [wink]
A few tips…
Curry Up is not overly spicy but rather soothing. The listed ingredients should amount to roughly 12 ounces of soup, good for one medium serving or two very small servings. Double or triple the recipe as needed.
This soup can be enjoyed at room temperature but is excellent when served warm. Applying gentle heat will allow it to thicken and become creamier. I love to eat this soup after it has been gently heated to a maximum of 115 degrees Fahrenheit (46 degrees Celsius).
The type of blender you have will determine the amount of time needed to process the macadamia nuts into a creamy texture—more power, faster process.
I use the juice of ripe red delicious apples in Curry Up as I prefer an apple with little or no tartness, which makes the red delicious a perfect choice.
Save the leftover celery and apple juice pulp as ingredients in making bread or crackers. No need to throw that extra goodness away! The leftover pulp can last a day or two if stored in a tightly sealed container and kept inside the refrigerator. If you are not able to use the leftover pulp in that amount of time, storing it inside the freezer may be a better option.
My husband has been raving that Curry Up is one of his all-time favorites, right up there with the raw pizza. I hope you enjoy it as much as we do!
Another soup to check out:
