Serves: 4
Total Calories: 590

3 kaffir limes leaves
3/4 cup raw almond butter
1/2 cup raw or untoasted sesame oil
1/2 cup chopped fresh cilantro
1/4 cup freshly squeezed lime juice
3 tablespoons Nama Shoyu or 2 tablespoons Bragg Liquid Aminos
3 tablespoons freshly squeezed lemon juice
2 tablespoons raw honey
2 tablespoons grated ginger
1 cup water
1 cup diced jicama
1 cup diced cucumber

1. Place all of the ingredients except the water, jicama, and cucumber in a food processor and blend until smooth and creamy. Add the water 1 to 2 tablespoons at a time until the soup reaches the desired consistency.

2. Ladle the soup into bowls. Top each bowl with jicama and cucumber and serve.

For a Change . . .
* Sprinkle some chopped scallions on top of each bowl.
* Dice a few shitake mushrooms, marinate in 2 tablespoons of Nama Shoyu for 1 hour, and place on top of the soup.

Nutritional Facts:

Serves: 4
Total Calories: 590
Calories from Fat: 540

More Recipes from the The World Goes Raw Cookbook:
Miso Soup
Cilantro Lime Soup
Spring Rolls
How to Form the Spring Rolls
Wilted Spinach Salad
Seaweed Salad
Almond Ginger Dressing
Sesame Miso Dressing
Sweet Ginger Dressing
Sushi
How to Form the Sushi
Pad Thai
Daikon Dumplings
Kelp Noodles with Green Curry Sauce
Marinated Ginger Cabbage
Asian Dipping Sauce
Pineapple with Ginger Chocolate Fondue
How to Core a Pineapple
Almond Cookies