Made with fresh, whole foods, this sweet tasting, cold soup is an excellent tonic for inflammatory conditions.  And for vegetarians, the yogurt makes this a balanced meal with all the essential amino acids.  This recipe was shared by my friend Jen Smith.  Thanks again, Jen!

(serves 4)

2 cucumbers, seeded and peeled
1 Avocado, chopped
4 medium carrots, sliced
1 cup whole, unsweetened, organic yogurt
3 cups organic vegetable broth
1 tsp tumeric
1 tsp corriander
2 garlic cloves
crushed red pepper, to taste

optional:
2 tsp sea salt
2 Tbs agave syrup (preferably Madhava organic brand) or raw honey.

Simmer sliced carrots in vegetable broth till soft. Allow to cool.
Puree carrots, peeled cucumber, yogurt, tumeric, corriander & garlic till smooth.
Chill. Serve topped with chopped avocado and sprinkled with crushed red pepper.