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Carrot Avocado Ginger Soup

Reading Time: 2 minutes

As the weather begins to cool down you might be craving more warming and nourishing foods. This raw soup recipe is a comforting bowl of goodness that can help you stay on a cleansing diet in the cooler months.

The base of this raw soup is fresh-pressed carrot juice. If you don’t have a juicer of your own you can easily make this recipe with freshly prepared carrot juice from your local juice bar. Another option is to blend carrots with water in the Vitamix then strain the mixture through a nut milk bag.

It is a pretty versatile combination so you can try varying the spices to suit your personal preference. This variation uses ginger, green onions, and fresh herbs. However, it is also fantastic with the addition of jalapeño, cayenne pepper, or curry powder.

Carrot Avocado Ginger Soup

Course: Soup
Servings: 2
Author: Mizpah Matus

Equipment

  • Blender

Ingredients

  • 3 cups fresh carrot juice
  • 1 avocado
  • 2 teaspoons fresh ginger minced
  • 2 green onions
  • 1 tablespoon tamari
  • 1 ⁄2 cup cilantro chopped finely
  • 1 ⁄4 cup fresh basil chopped finely

Instructions

  • Add carrot juice, avocado, ginger, green onions and tamari to blender and blend until smooth.
  • Add cilantro and basil and pulse until mixed well. Don’t blend too long. You should still have flecks of green visible.
  • Taste and add extra tamari or Himalayan salt if necessary.
  • Pour into individual serving bowls and garnish with a few leaves of cilantro.

Notes

Optional: Add 1 teaspoon jalapeno pepper (or more depending on how spicy you like it).
Tried this recipe?Let us know how it was!

5 comments

  1. Would it be possible to warm this soup slightly and have it still considered raw? Is there a “feel” test with finger or wrist that can pass muster for less than 250 degrees?

    1. Yes absolutely. If you have a vitamix you can do this by blending for a little longer and it will gradually warm up the soup. Otherwise you could do it carefully on the stovetop or with a double boiler.

      If you can comfortably dip your finger in this is a pretty good way to tell that it can still be considered raw. 105 degrees is ideally the maximum.

  2. 5 stars
    This soup is delicious. I didn’t have any cilantro in the house so I substituted parsley. I was a little leery as I’m not a huge fan of parsley flavor, but the soup was out of this world. I also juiced the ginger along with the carrots. I don’t have a Vitamix but my old Osterizer did the trick. I can’t wait to try the recipe again using cilantro. Wonderful and filling.

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