Raw Cream of Carrot Soup

When the weather cools, a lovely bowl of soup really warms the soul.

Raw, creamy soups are the heart and soul of the season for me.

Raw cashews are my go-to ingredient to make a creamy base for any raw soup.

Some people like to use Miso, but I like the creamy texture that cashews create.

You’ll be amazed how quick and easy it is to prepare this soup. Just gather and process your ingredients and you’ll be sitting down to eat in no time at all!

I have a few variations for you as well to add heartiness and beauty to your soup.
You can modify the ingredients (except the cashews!) any way you like.


Serves 2 

½ cup raw cashews, soaked in cold water for at least 2 hours and up to 24 hours
1 stalk chopped celery
½ orange or red pepper, chopped
6 large carrots, chopped OR 1¾ cups carrot juice
1 teaspoon apple cider vinegar
Pinch salt
2 cups boiling water (more to create thinner soup or broth, less for a thicker texture)


Rinse the soaked cashews under cold running water

Chop all the veggies and add them to a VitaMix or high-speed blender jug

Add the soaked cashews and remaining ingredients

Whizz until silky smooth (be careful when opening the top!)

Serve in warmed bowls


Warm cold soup base on the stove to just steaming or to 118 degrees to keep it raw and add the chunky bits afterwards.

To increase flavor and natural heat in your soup, try adding cayenne pepper, cumin, garlic powder, black pepper, cajun spice to taste (use them all or just one)

To add chunkiness or a chew factor, try adding one or all of these: raw coconut flakes, diced avoacdo, chopped black olives, diced tomato, chopped parsley or cilantro or green onion