Ani Phyo: I am Ani Phyo, welcome back to Ani's Raw Food Kitchen. I am glad that you are all here. Today we are going to be doing a delicious, creamy avocado soup. And the cream is Vegan obviously it's from the fat of the avocado and a little bit of olive oil. We are just going to take a few of the ingredients. Place them into our blender and blend it until smooth and it will probably take just a few seconds. Then we will serve it topped with the diced tomatoes. And you will notice as well, the more raw food you make how to fast and easy to clean up this. I just love it.
After we are done here, I am going to all of these bowls, and cups, and blender and just run it under my lukewarm water in the sink and it will be cleaned just in one second. So that what I really love about raw food is easy clean up.
So here we go. We are going to place everything in the blender and blend. We have one and a half avocados. Two table spoon of unpasteurized brown miso. Two table spoon of olive oil. Two and a half cups of filtered water, the juice from one lime, three quarter tea spoon of fresh rosemary. You can also use dry, and one third tea spoon of chipotle. We also have one quarter cup of diced tomatoes, which we are going to use at the top of the soup once it's blended.
So we are going to take all of our ingredients, mince the tomatoes and throw into the blender. So here goes our avocado, our lime juice, our olive oil, our ground unpasteurized miso, our chipotle, our rosemary and then our water.
Then we are just going to blend for couple of seconds until its smooth. So now that it is blended until smooth, we are just going to take it and pour into bowl. It actually makes four serving, but I like a lot of soup. So you might want to just make it three. And then we will just pour it in and then top it with diced tomatoes. Here we go, so pretty. Tomato makes a great contrast against the green of avocado. There we are, our soup.
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