Raw Vegan Carrot Ginger Soup No Nuts No Seeds

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cashews

Almond milk is lower in calories, while water + cashews can mimic creaminess.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index, while honey is often less expensive.

Add 2 and 1/2 cups of filtered drinking water to your high-speed blender.

Take about an inch of shredded or peeled and finely diced fresh ginger and add it to the blender.

Add one soft pitted fresh medjool date to the blender. If you have time, soak the date for about 30 minutes and then dice it.

Add about 3/4 of an avocado to the blender. I'm using avocado cups from Costco, which is just avocado blended with some salt.

Add one cup of carrots to the blender. Remove the ends, peel off the skin, and rough chop each carrot to measure about one cup.

Add 1 tablespoon of coconut aminos to the blender.

Blend for about a minute, starting on low and then cranking it up to high to ensure a smooth consistency without chunks.

Check the consistency; it should be thick and creamy, resembling a cooked soup.

Pour the soup into a medium-sized bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary