Raw: Tahitian Mango-Ginger Soup

Raw

Tahitian Mango-Ginger Soup



3 medium-ripe mangoes, peeled and pitted (about 3 cups)

Juice of 1 medium orange, tangerine or tangelo (about 1/3 cup)

1/4 cup purified water

2 tbsp fresh lime juice

1 tbsp raw honey

1 tsp minced, peeled gingerroot

1/4 tsp curry powder

1/4 tsp sea salt

3 mint sprigs (optional, for garnish)

1. Put all ingredients except mint sprigs in a blender. Blend on medium until very smooth and relatively thick, about 60 seconds.

2. For best flavor, chill for at least four hours before serving. Garnish each bowl with a mint sprig, if desired. (Can be stored in a tightly sealed container, refrigerated, for up to 48 hours.)

Serves 3.

Analysis per serving: 170 calories, 1g protein, 1g fat (none saturated), 4g fiber, 45g carbohydrate, 161 mg sodium

Article and Recipe from Energy Times Magazine:

Reprinted with permission from Raw Energy by Stephanie Tourles (Storey Publishing, www.storey.com)

Reprinted from Energy Times Magazine, June 2010 Issue, pages 36-42

http://www.energytimes.com/pages/features/1006/diets.html