I contemplated omitting the word “RAW” from the title of this post because I know the word was off-putting to me prior to gaining experience with many incredible raw food recipes. Please don’t let it put you off, I promise this will be a creamy, smooth and a deliciously healthy dish that you will want to make over and over. The unique blend of spices alongside the many earthy vegetables gives this soup an incredibly natural flavor yet a creamy smooth texture. It is a great dish if you are looking to impress guests due to its uncommon yet sophisticated flavors, and  whats more impressive about it is:

It is made in 5-10 minutes flat!

From the moment you start unpacking the grocery bags to the moment you pour the first bowl is 5 – 10 minutes tops depending on your blender. I personally make this recipe using a Vitamix and it does a terrific job in a matter of minutes, all blenders really were not created equal and the Vitamix not only blends the ingredients to a smooth liquid in 3 minutes it also spins so fast it heats it up too. If you don’t have access to a high-speed blender don’t fret, you can still make this delicious recipe. You just need to spend a little more time chopping the vegetables and use a food processor instead. It may also take a few extra minutes to get a smooth texture and once it’s done just put it on the stove to heat it up a little more.

That said though it can be, this soup is not designed to be served piping hot, it will remove all the wonderful nutritional benefits you get from keeping a lower temperature and not cooking out the nutrients. As a general rule of thumb, when cooking food from a “raw is better and retains more nutrients” standpoint, you are looking to heat soups to a maximum of 140 degrees Fahrenheit (60 degrees Celcius). In my opinion, this is the perfect serving temperature anyway, but it does mean you need to serve it straight away.

Quick tips: Don’t go overboard on the ginger, because of the subtleness of the ingredients it can quickly become overkill. Also, I use fresh Tumeric when I can, if its possible to get, do it.

5 from 3 votes
close up of raw carrot soup
Hardy Raw Carrot Soup
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins

In less than 10 minutes you will have a soup that truly impresses. I strongly recommend either using a Vitamix or equivalent blender or a food processor for this soup.

Course: Appetizer, dinner
Cuisine: gluten free, Indian, Mediterranean, vegan, vegetarian
Servings: 4 people
Calories: 72 kcal
  • 6 carrots chopped
  • 2 celery stalks chopped and deveined as much as possible
  • 1 bell pepper any colour
  • 3 scallions chopped (aka: spring onions)
  • 1 can coconut cream
  • 2 cm ginger
  • 4 garlic cloves minced 2 teaspoons of minced garlic
  • 1 cup nut milk almond, soy, cashew are all great options
  • 1/2 cup fresh mint leaves
  • 1/2 tsp turmeric
  • 1/8 tsp cayenne pepper
  • 1/2 tsp pink salt
  • 1/2 tsp cracked pepper
  1. Put all the ingredients in a high-speed blender or a food processor will do. Blend until smooth and creamy. If it is not already warm enough for you right out of the blender, just put it in a pot and on the stove for a few minutes until warm. Remeber you're not trying to cook it!

Nutrition Facts
Hardy Raw Carrot Soup
Amount Per Serving
Calories 72 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 456mg 19%
Potassium 476mg 14%
Total Carbohydrates 14g 5%
Dietary Fiber 4g 16%
Sugars 6g
Protein 2g 4%
Vitamin A 333.2%
Vitamin C 58.7%
Calcium 13.9%
Iron 5.5%
* Percent Daily Values are based on a 2000 calorie diet.