Creamy Carrot Soup: Raw Food Recipe

Please Share This Page:

Being a raw vegan does not mean you can’t enjoy a bowl of warm soup. As long as the temperature of the soup does not exceed 110°F, it is still considered raw! With this recipe, you can enjoy a bowl of raw creamy carrot soup. The ingredients are processed for about 8 to 10 minutes in the blender; just enough to warm the soup up. The creaminess of the soup comes from the avocado, the tanginess from the lemon juice, and the spiciness from the jalapeño. Aside from being delicious and satisfying, this soup is also low in calories and rich in soluble fibers, vitamins, minerals, and plant compounds. It’s super easy to make! This soup is a perfect raw vegan meal any time of the day.


• 2 cups of freshly pressed carrot juice
• ¼ cup of olive oil
• 1 lemon, juiced
• ½ jalapeño, seeds removed
• 1 avocado
• ¼ tsp salt
• 1 tbsp chopped red bell pepper
• 1 tbsp chopped cucumber


This recipe takes about 15 minutes to make. Serves 1.

Put carrot juice, olive oil, lemon juice, jalapeño, 3/4 avocado, and salt in a Vitamix blender.
Blend until the soup is creamy and warm but not exceeding 110°F.
Pour into a bowl.
Garnish with chopped red bell pepper, cucumber, and avocado on top.

Ideas And Tips:

Vitamix is a brand of high powered blenders which make hot soup, blend ice cream, grind grain, and knead bread dough.

• If you don’t have a Vitamix, you can warm the soup gently on the stove, just make sure the temperature does not exceed 110°F, otherwise it can’t be considered raw any more. Note – here’s a food thermometer that we found on Amazon for under $10 that got hundreds of five star reviews.

• If you can’t find freshly pressed carrot juice in your area and you can’t press your own juice, you can use fresh carrots.

Creamy Carrot Soup - Raw Food Recipe
images –

Mango And Cream Overnight Oats

Oatmeal is probably one of the quickest and most nutritious breakfasts you can have. Instead of your traditional oat-based porridge, why not make a more exciting and healthier oatmeal? In this Mango And Cream Overnight Oats recipe, oats are mixed with milk, mango puree, and chia seeds, then topped with yogurt and diced mangoes. The mixture is set in the fridge overnight to make a cool, sweet, creamy, delicious, and healthy breakfast. This is such a great way to kick-start your day!


• 1 cup of Quaker Oats Standard Oats
• 1 cup of fat-free milk
• 4 tsp chia seeds
• 1 large mango, pureed
• 1 large mango, diced
• 1 cup of low-fat plain Greek-style yogurt


This recipe takes about 10 minutes to make. The oatmeal needs to set in the fridge overnight. Serves 2.

Put oats in serving glasses.
Pour milk into the serving glasses.
Add 2 tsp of chia seeds to each serving glass.
Pour mango puree into the serving glasses.
Stir all the ingredients until well-combined.
Top with Greek-style yogurt and diced mangoes.
Let the oatmeal set in the fridge overnight before serving.

Ideas And Tips:

• Aside from mangoes, you can use strawberries, peaches, kiwis, mixed berries, bananas, apples or pears.

• If you’re vegan, you can use non-dairy milk and non-dairy yogurt.

Mango And Cream Overnight Oats
images –

Chef Peter Lost 60lbs With These Recipes:

Over the past year, our friends at PaleoHacks have been working on a secret cookbook with world-renowned Le Cordon Bleu chef Peter Servold.

Well, today this new incredible Paleo Cookbook is finally available to be shipped right to your door for FREE!

That's right - as a special launch promotion, we're offering our brand new Paleo fat loss cookbook to you for free (Chef Pete lost 60 lbs using these recipes!) - All you have to do is just cover a small shipping cost (international shipping is a bit more).

Get your FREE copy of Paleo Eats Here. (Grab this today, because we only ordered a small batch of these cookbooks for this freebie promotion, and they will sell out FAST!)

--> Get The Free Cookbook <--

More Resources:

Shed Your Excess 5-7 Pounds Overnight

Did you know you look 5-7lbs heavier than you really are?...

It’s true.

Most people are carrying around an extra 5-7 pounds that makes them FEEL and LOOK fatter, without actually BEING fatter.

And it means you probably suffer from some gut inflammation that's pushing against your belly from the inside out and making you look fatter. However...

… you can fix it by TOMORROW...

==> Hit your TRUE Weight Overnight with THIS

  1. Famous Chef Sheds 60lbs Researching New Paleo Recipes: Get The Cookbook FREE Here
  2. #1 muscle that eliminates joint and back pain, anxiety and looking fat
  3. "Red" Smoothie Helps Alabama Girl Shed 80lbs!
  4. [PROOF] Reverse Diabetes with a “Pancreas Jumpstart”
  5. 7 odd foods that KILL your abdominal fat (surprising fat-fighters)
  6. Here's What Happens When You "Unlock Your Hip Flexors"
  7. The #1 WORST food that CAUSES Faster Aging  (beware -- Are you eating this?)

Please Share This Page:

Tiramisu Crepe Cake

Tiramisu is a popular coffee-flavored Italian dessert. Originally made with layers of ladyfingers dipped in coffee and creamy chocolate-flavored mascarpone cheese mixture, the recipe has been adapted into many varieties of cakes, cookies, ice creams, pies, parfaits, puddings, brownies, and other desserts. One of these recipe adaptations is the tiramisu crepe cake. In this recipe, cocoa powder and coffee-flavored cream cheese frosting are filled in between layers of coffee-flavored crepes. The true beauty of this tiramisu crepe cake is to see the decadent layers when sliced. Not only is this crepe cake pretty, it will also satisfy your tiramisu cravings.


Coffee Crepes:

• 8 large eggs
• 3 ½ cups of milk
• ½ cup of strong coffee
• ½ cup of melted butter
• ¼ cup of white granulated sugar
• 2 tbsp amaretto
• 1 tsp vanilla extract
• 2 ½ cups of all-purpose flour


• 1 ½ cups heavy cream
• 8 ounces of whipped cream cheese
• 1 cup of sweetened condensed milk
• 1 cup of softened butter
• ¼ tsp salt
• 1 tsp vanilla extract
• 1 tbsp amaretto
• cocoa powder


This recipe takes about 90 minutes to make. Serves 1 crepe cake.

To make the crepe batter, put eggs, milk, strong coffee, melted butter, sugar, amaretto, vanilla extract, and all-purpose flour in a blender.
Blend until smooth.
Heat a 9-inch crepe pan over medium heat.
Pout 1/4 cup of the crepe batter into the center of the pan.
Swirl the pan to spread the batter.
Cook for 1 minute, then flip.
Cook the other side for 20 to 30 seconds.
Put the crepe on a plate.
Continue cooking the rest of the crepes.
Set the crepes aside to cool while you prepare the filling.
Put heavy cream, whipped cream cheese, softened butter, sweetened condensed milk, salt, vanilla extract, and amaretto in the bowl of a stand mixer.
Whip until smooth and creamy.
To assemble the cake, place a crepe at the bottom of an 8-inch springform pan lined with parchment paper.
Dust the top with cocoa powder, then spread 1/4 cup of filling.
Repeat this step for the rest of the crepe and filling, finishing off with a crepe on top.
Cover with plastic wrap and let the cake set in the fridge overnight.
To unmold the cake, remove the plastic wrap on top.
Put a cake platter on top of the springform pan, then carefully flip the pan over.
Unlock the latch on the side of the springform pan to release the cake.
Peel off the parchment paper on top.
Generously sprinkle cocoa powder on top of the cake.
Slice and serve.

Ideas And Tips:

• You may substitute amaretto with almond extract, hazelnut liqueur or coffee liqueur.

• You may use cacao powder instead of cocoa powder.

• You can drizzle chocolate syrup or chocolate ganache on top of the cake.

Tiramisu Crepe Cake
images –