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.


• 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
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