How to make any Raw Soup

A basic raw soup, consists of any vegetables – carrots, celery, tomatoes, cucumber broccoli, you name it….It could be one or more of these.

These will give your soup its heartiness. Squash is of course a popular option for Thanksgiving. Acorn squash and spaghetti squash seem most common in raw recipes.

Next you’ll want your liquid base. This would usually be water, but could also be vegetable juice (if you have enough vegetables on hand to make carrot juice or some combination of vegetables that would be yummy juiced). Your liquid base could also be coconut water, coconut milk, or apple juice.

You may want to add an avocado and/or coconut meat for creaminess.

Now you want to add your flavorings. I think lemon juice is almost essential for a good raw soup! One lemon should do for a blender-full of soup, but you could experiment with the juice of up to two lemons. A few tablespoons of olive oil adds a nice body to your soup.

Other strong flavorings to add might be garlic, ginger, onion, green onion, honey and of course sea salt.

Put all of it in the Vitamix or other blender and blend away until smooth and creamy or slightly chunky if you prefer. You might blend half creamy first and the other half chunky for a nice chunky soup.

Or you can add finely chopped vegetables to your creamy soup.

Some nice toppings are fresh herbs like chives, dill, parsley, thyme, marjoram, and/or rosemary.

Of course you stir in some spices like curry, turmeric, italian seasonings, paprika, or any seasoning you like!

CARROT GINGER SOUP
3 carrots

1 tomato

½ avocado

4 small radishes

2 T coconut aminos (or bragg's aminos, tamari)

1 t turmeric

1 t cayenne

2 inches ginger, grated

1-2 cloves garlic

1 c water

makes ~3 cups

top with chopped cilantro and fresh pepper, optional

Blend everything together until smooth. The soup can be served cold or slightly warmed on the stove.You can always double the recipe if need be.

 

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