Almost Friday, woohoo! And it’s still hot here, high of 106 degrees for the weekend. Perfect weather to go see a movie inside! It’s a problem with the dogs, we have to be very careful when we take them for walks and how long they stay in the backyard. So we’ve been doing lots of playing inside this week which is fine with Miko.
He could play fetch all evening.
And Skipper even gets in on the action which isn’t easy for a blind dog, but he’ll grab the toy when he can.
And even play a little tug-o-war with Miko.
Shadow was not thrilled with us disturbing his nap.
But I was pretty thrilled with how this soup came out since raw soups can be a mixed bag for me. It’s daring blending ginger, garlic, and cinnamon, but works well for a bright sweet and savory summer flavor.
Creamy Carrot Ginger Soup
- 4 medium carrots, rough chopped
- 2″ think chunk of fresh ginger
- 1 tsp. onion powder
- 1/4 tsp. cinnamon
- 1 clove of garlic
- 1/4 tsp. cumin
- 1/4 cup shelled hemp seeds (or hemp hearts)
- 2 tbsp. of nutritional yeast
- 1 cup of water
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy. Makes 2 servings.
The color is beautifully vibrant.
And the texture is smooth and creamy which can be added to by topping with hemp seeds.
The flavor is great, slightly sweet, savory, and tangy with an invigorating ginger zing. Very summery.