Raw Carrot Soup

By Gabby

I am on a quest to eat more raw, whole foods and I found this lovely recipe the other day and really enjoyed it. It sounds like a weird combination, but just try it.

Raw Carrot Soup
photographer: Gabby
  • 3 cups carrot juice (home made is best)

  • 1 ripe avocado (I use a small Hass avocado)

  • 2 pkts of Truvia (Optional)

  • 1 Tablespoon finely minced fresh ginger

  • 1/2 cup unsweetened coconut flakes

  1. This is a cold soup, so no pots are required.

  2. If you have a juicer and are juicing your carrots, I recommend juicing your ginger as well.

  3. In a blender or food processor, add all the ingredients and blend to a smooth texture.

  4. Salt and pepper to taste.

  5. Optional ingredients:

  6. Add some heat:

  7. 1/8 teaspoon ground cayenne pepper

  8. Garnish with some chopped fresh cilantro

  9. Add some spice:

  10. 1/2 teaspoon ground cinnamon

  11. Garnish with a sprinkle of nutmeg

Nutritional Facts

Serving size 1 cup of soup
Calories 174
Total Carbohydrates 26g
Total Fat 7g

vegetables main dish appetizer soup carrot soup