Avocado Soup with Blood Orange and Mango Salsa

I've been having a major case of the winter doldrums (probably why I haven't posted in a while). I'm sick of kale, sweet potatoes, turnips, and celeriac - ditto for cold wind, slush, and air that has been robbed of any moisture by my heater. My body has been craving foods that are more vibrant, if that makes sense. I was, therefore, SO excited to see that blood oranges are in season. When I saw them at the market I knew I had to buy some, as I was confident they would cure my winter ills.

I remembered seeing a recipe in Sarma's newest, Living Raw Food, for Avocado Soup with Blood Orange and Mango Salsa. The fact that it incorporates some tropical fruits really sold me (sorry locavores). I honestly don't make soup too often because my sweetheart doesn't really understand the point of soup as an entity, and because they're often too cumbersome to make only for myself. But, this one is actually quite simple. It's just like making a smoothie and a fruit salad at the same time.



This recipe made a lot of soup. Luckily, my sweetheart devoured a bowl - afterward he looked at me with concern and asked "is this all we're having?", but I digress. I asked Sarma if it can be stored in the fridge, and she thinks it can for up to 2 days. This makes sense because the recipe calls for some lemon juice, which should stave off oxidization for a bit. I'll be having some for lunch tomorrow.