2 Cups Sprouted Lentils
1 Tbs Turmeric
1 Cup Sprouted peas (optional)
1-2 tsp Cayenne Powder or crushed red pepper
2 Cups Fresh Corn (optional)
1 Cup Sprouted Garbanzo Beans (chickpeas)
2-3 Cups Fresh Parsley, finely chopped
2 Cups Cilantro, finely chopped
1 Sweet Yam, cubed
1 Cup Fresh Basil, finely chopped
1 Yellow Squash, cubed
1/2 Cup Fresh Tarragon, finely chopped
3-4 Cups Granny Smith Apples, chopped
2 Tbs Fresh Rosemary, finely chopped
2 Red bell Peppers. chopped
2-3 Tbs Celtic Sea Salt
5 Cups Celery, chopped
2-5 Tbs Nama Shoyu (or adjust to your taste)
6-8 Tomatoes, chopped (if in season)
3 Cups Onions, chopped
2 Tbs Lemon Juice
2-3 Cloves Garlic
4-7 Cups Purified or Distilled Water
2 Cups Carrot Juice or Vegetable broth
2 tsp Ground Ginger
1 tsp. Saffron
4 Tbs Curry Powder
In powerful blender, add Tomatoes, Water, Carrot Juice or Vegetable Broth along with garlic, half of the Onions, Lemon Juice, Salt, Nama Shoyu, Cayenne Pepper, Curry Powder, Turmeric, Ginger, Saffron, half of the Basil and Tarragon and blend really well. Allow to sit and marinate while you chop the other ingredients really fine and add in large soup tureen or bowl.
Best if left to marinate overnight or put in an Excalibur Dehydrator at 106 degrees for 3 -5 hours for additional warming energy. If using a Dehydrator, be sure to add an extra cup or 2 of the water before putting the soup in the dehydrator.
Dorit’s book: Celebrating Our Raw Nature