I originally created this Raw Carrot Ginger Soup years ago for a client who was eating a raw diet. I was delighted at how delicious and satisfying it was. I don’t usually follow a raw diet but I have made this soup for myself frequently during the hot summer months when I don’t want to heat up the kitchen.
I found this soup especially helpful when I was coming out of a 20+ day juice cleanse a few years ago. After such a long period on a liquid diet, it is wise to SLOWLY reintroduce solid foods to help your body transition – and this soup is a great bridge between juicing and solid food.
The avocados make it nice and thick and add enough fat to make this satisfying to the palate. If you don’t have a juicer, use a good quality, pre-made carrot juice like Odwalla.
Here’s how to make it:
Print
Creamy Raw Carrot Ginger Soup
- Yield: 4 servings 1x
Description
This creamy soup is great for raw diets, folks looking to avoid heating up the stove in the summer, and for those transitioning from a juice diet back to solid foods. Feel free to change up the quantities of the ingredients to customize the taste for what you like.
Ingredients
- 3 cups of fresh organic carrot juice (from about 3 pounds of carrots)
- 2 ripe avocados
- 2 tsp fresh ginger juice
- 1 1/2 tsp good quality sea salt
- 2 tsp lemon juice
- 1 Tbsp honey (optional)
Instructions
- Put the carrots through a juicer, then pour the carrot juice into a blender.
- Add the rest of the ingredients and blend on low until smooth, less than a minute. Taste and adjust seasonings.
- This is now ready for you to play around with it. Want it more spicy? Add more ginger. Add a little water if you want to create a thinner consistency. The honey is optional depending on how sweet your carrots are. So don’t add it until you give it a taste.
Notes
This is best served immediately after making it, or at room temperature if you save it for later in the refrigerator. Do NOT heat it!
hey! this looks great! can i please get the measurements?
simon.j.terry@studentmail.newcastle.edu