Carrot Hazelnut Soup

Carrot Hazelnut Soup

Carrot Hazelnut Soup

Chipotle Corn Soup 

• 4-5 cups fresh corn (approximately 6 ears)

 • 1 1/2 cups water (filtered) 

• 1/4 teaspoon chipotle 

• pinch Himalayan salt

 • pinch smoked paprika (optional) 

1. Place all ingredients in high-speed blender. Blend until well combined. 

2. Strain through strainer (you may have to assist the liquid through the 

strainer by stirring it.)

 3. Serve topped with a pinch of smoked paprika (optional) and kale chips.

Assembly: At least 

6 hours before you want to eat, marinating the cauliflower. While that is marinating, prepare the zucchini. Put zucchini and cauliflower steak in the dehydrator. 20 minutes before you eat, make the corn soup! It’s that easy!