Serves: 6
Preparation Time: 1 hour
 
Ingredients:
1/2 cup (96 g) dried lentils
6 cups (1.5 L) carrot juice
1 bunch kale, de-stemmed and chopped into bite-sized pieces
3/4 medium butternut squash, peeled and chopped
1 cup (71 g) small broccoli florets
1 small zucchini, chopped
3/4 cup (109 g) blanched almonds, reserving 1/8 cup (18 g)
4 pitted dates
1/2 cup (125 mL) unsweetened applesauce
2 teaspoons vanilla extract
2 cups (500 mL) unsweetened soy milk
1 tablespoon raw almond butter
5 cups (150 g) organic baby spinach

Instructions: Place lentils, carrot juice, kale, squash, broccoli, and zucchini in a large soup pot. Bring to a boil. Reduce heat to medium and cover. Simmer for 45 minutes or until vegetables are tender. Meanwhile, blend almonds, dates, applesauce, vanilla, soy milk, and almond butter in a high-powered blender until smooth. Pour into soup pot with tender vegetables. Stir to combine. Transfer soup into powerful blender and blend until soup is smooth. Pour back into soup pot and add spinach. Heat until spinach wilts. Sprinkle with reserved chopped almonds.