Category: Soup Recipes

5 Min Raw Creamy Carrot Soup Recipe (Vegan & Gluten-Free)

A bowl of creamy cold soup is perfect for a hot summer day. In this recipe, cold water, carrots, apple, avocado, date, ginger and a mixture of seasonings and spices are quickly blended in food processor until smooth. This raw creamy carrot soup recipe only takes 5 minutes. Enjoy a huge bowl of this quick, mildly-spiced, absolutely delicious, healthy, and gluten-free cold soup for brunch, lunch or dinner.

Ingredients:

• 3 cups of cold water
• 3 carrots, sliced
• 1 organic apple, cored and diced
• 1 avocado, sliced
• 2 tsp chopped ginger
• 2 tbsp lemon juice
• 1 pitted date, thinly sliced
• 1 tsp coriander seeds
• 1 tsp of curry powder
• 1 tsp of cumin powder
• ¼ tsp sea salt
• ¼ tsp ground black pepper
• ¼ tsp hot chili powder
• 1 tbsp nutritional yeast
• 1 tbsp raw coconut butter
• 2 Nasturtium flowers

Instructions:

This recipe takes about 5 minutes to make. Serves 2 to 3.

Put all the ingredients in a food processor.
Blend for 1 minute.
Pour into serving bowls, then garnish with Nasturtium flowers.

Ideas And Tips:

• If you want a smooth and creamy soup, you can use a blender instead of a food processor.

• You can add sprouted beans or seeds, fresh herbs, spinach, or cucumber.

• Instead of an apple, you can use a pear.

• You can use lime juice instead of lemon juice.

5 Min Raw Creamy Carrot Soup Recipe (Vegan & Gluten-Free)
images – https://www.youtube.com/watch?v=uzcGCe_lo5s

Creamy Carrot Soup: Raw Food Recipe

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.

Ingredients:

• 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

Instructions:

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 – https://www.youtube.com/watch?v=SdRCPzDBjBg

Miso Soup Recipe – Japanese Cooking 101

Miso soup is one of the foundations of Japanese food. It is usually present in meals throughout the day as a starter or side dish. The history of this delicious and easy-to-prepare traditional dish can be traced back to ancient times. Dashi and miso paste are the basic ingredients of the soup. Dashi is a light clear fish-based broth used as a fundamental ingredient in soups, stews, grilled food, and many other dishes. The most common way to prepare dashi is by boiling a dried umami flavor-base such as kelp, anchovy, bonito, or shitake in unsalted water. You can even buy instant dashi powder in Asian stores but they may contain additives such as glutamate and inosinate which can be harmful to one’s health. Miso paste, the main flavor element of the soup, is made from fermented ground soybeans and salt. The color and flavor of the miso paste depend on how long the beans have aged. The white miso paste has a mild flavor while the dark reddish-brown one has a stronger flavor. This recipe also uses tofu cubes and chopped green onions for added flavor and texture. Make this low calorie, protein-rich soup at home and serve with any full meal of the day. You can also add more ingredients to make the soup a meal on its own.

Ingredients:

This recipe takes about 15 minutes to make. Serves 4 to 5.

• 4 cups of water
• 2 handfuls or 1 cup of bonito flakes
• 1 tofu block
• 4 to 5 tbsp miso paste
• 2 green onions, finely chopped

Instructions:

To make the dashi or fish broth, pour water into a pot.
Add bonito flakes and boil over high heat for 2 to 3 minutes.
Strain the stock into another pot.
Boil the broth over high heat, then reduce to medium heat.
Cut the tofu block into ½-inch cubes, then add them to the broth.
After about 2 to 3 minutes, reduce heat to low.
Put the miso paste in a small strainer.
Dip the bottom part of the strainer into the broth.
Use chopsticks or a spoon to move the miso paste around so it gradually dissolves into the broth.
Sprinkle chopped green onions on top, then remove from heat.
Transfer miso soup to small bowls.

Ideas And Tips:

• Aside from bonito flakes, you can use dried kelp, dried anchovies or dried shitake mushrooms. You can even use a combination of two or all of them.

• If you are adding vegetables, seafood or meats, cook them first in the broth before adding the tofu cubes.

• Straining the miso paste is not a requirement. This technique just makes it easier for the miso to dissolve, so you no longer need to stir the soup with a ladle, which can break the delicate tofu.

• You can prepare dashi ahead of time and just refrigerate or freeze it. When you are ready to make the soup, take it out from the fridge and boil it in a pot. Dashi placed in a sealed container can last in the fridge for 3 to 7 days or in the freezer for 3 weeks.

Miso Soup Recipe - Japanese Cooking 101
images – https://www.youtube.com/watch?v=lH7pgsnyGrI