Winter Soup with Chipotle Cream

Spirit of the Dawn Cuisine

serves 4 to 6

Treasured root vegetables and avocado create a satisfying soup

garnished with a smoky cream topping.

Prepare Winter Soup

Place in high-powered blender:

3 medium-sized Red Beets, peeled and cut into chunks

2 large Carrots, peeled and cut into chunks

1 large Parsnip, peeled and cut into chunks

2 large Avocados, pits removed, peeled, and cut into chunks

Juice of 1½ large Limes

2 Garlic Cloves, peeled and chopped finely

6 Tablespoons Olive Oil

1½ teaspoons Cumin Powder

½ teaspoon Cayenne Powder

1½ teaspoons Himalayan Pink Crystal Salt

½ cup gently packed Parsley Leaves

½ cup gently packed Cilantro Leaves

1½ cups Water

Using a tamper or plunger,

blend till completely smooth and creamy.

Mixture will be very thick.

Taste to adjust spices and salt.

Do a final blending and tasting.

Prepare Chipotle Cream

½ cup Tahini

½ cup Water

Juice of ½ large Lime

½ teaspoon Chipotle Powder

½ teaspoon Himalayan Pink Crystal Salt

Whisk together till smooth and creamy.

Prepare Garnish

Cilantro Leaves, chopped

Scallions, thinly sliced

Pour soup evenly into bowls.

(Any unused portions may be stored covered in the refrigerator,)

Top with a large dollop of Chipotle Cream and stir to swirl.

Sprinkle with chopped Cilantro and sliced Scallions.

Enjoy!