Creamy jicama, clementine and habanero soup

A simple, mostly raw soup with a wealth of flavours and a little heat. This makes 4 small bowls or 2 large ones.


2 cups jicama, peeled and coarsely chopped
2T sesame seed butter
1 scallion, coarsely chopped, 2 – 3″ green reserved for garnish
1t fresh garlic, minced
4 small, ripe clementines, peeled, pith removed and seeded, 2-3 segments per bowl reserved for garnish
1/2T lemon juice
1/2 cup water
1/8t fresh habanero pepper (I use 1/4t), minced with a pinch coarse sea salt
Coarse sea salt to taste
1/4 cup fresh mixed baby greens

Optional: Use dried chili or fresh, minced jalapeño as an alternative and/or sriracha for garnish to add flavour and colour. Oranges will also work in place of clementines, but they won’t work as nicely for the garnish. Add a little olive with the clementines for the garnish for an even richer flavor and colour. Raw sesame seed butter isn’t available everywhere, but you can grind your own, or if you prefer, simply use the regular kind. Raw almond butter will change the texture and colour, but raw cashew butter, macadamia nut butter, a little olive or avocado oil will all go nicely in this soup.


Puree the jicama and sea salt until smooth. Add the scallion, garlic, clementines, sesame seed butter, lemon juice and water. Mince, then crush and grind the habanero with a little sea salt. If you haven’t handled habanero pepper before, be careful. You may even want to use gloves.

When your pepper is a paste, add it with the rest of the ingredients. Puree until mostly smooth and (mostly) creamy. Season to taste. Ladle out and garnish with baby greens, a few clementine segments and serve.