Basil Lime Ginger Creamy Avocado Soup
from RAW GLOW
1 lime juiced
1 kaffir lime leave (optional)
3 cups young coconut water ( or 1.5 cups young coconut water and 1.5 cups filtered water)
1 inch knob ginger
2 teaspoons chickpea miso
1/8 teaspoon cayenne or ground chili flakes
1 tiny little piece of a red chili pepper (optional)
1 small handful of basil leaves
1 large avocado or 2 small
chopped chives, cherry tomatoes, cucumbers, bell peppers, and your choice of seaweed.
Blend all the soup ingredients together in a blender until completely smooth. Taste and adjust seasonings if necessary. Garnish with chopped chives, cucumbers, bell peppers that have been cut with a mandoline slicer* and your choice of seaweed. I like crumbled silky sea palm on top.