Carrot Ginger Soup

Usually for lunch I make a large salad, but now that Autumn has officially started, it's soup season!  Raw soups are easy to make, need minimal ingredients, and can last quite a few days.
This recipe is my first raw soup of the season, and it's absolutely delicious. I always try to sneak in turmeric whenever possible because of it's anti-inflammatory properties.

CARROT GINGER SOUP
3 carrots

1 tomato

½ avocado

4 small radishes

2 T coconut aminos (or bragg's aminos, tamari)

1 t turmeric

1 t cayenne

2 inches ginger, grated

1-2 cloves garlic

1 c water

makes ~3 cups

top with chopped cilantro and fresh pepper, optional

Blend everything together until smooth. The soup can be served cold or slightly warmed on the stove.

I had enough to last me two lunches. You can always double the recipe if need be. Enjoy!