Creamy, Chilled, Raw, Carrot Soup

Bunches of Carrots

Bunches of Carrots

by Cat, Aug 2007 (photo, right from Wikimedia Commons)

See also: Root Vegetables (About)Squash, Carrot & Ginger Soup

I’m not really enthusiastic about raw soups, but this one does sound really delicious, I haven’t tried it yet, mostly because I don’t have a juicer. 

Creamy, Chilled, Raw, Carrot Soup

This recipe is adapted from Lucy Lock, on the Mercola website (1). Perfect for breaking a fast, to reintroduce solid foods.

Ingredients & Equipment:

  • 1 1/2 cups freshly-juiced carrots
  • 3 large organic tomatoes, chopped
  • 2 Tablespoons scallions, chopped (including green parts)
  • Small handful fresh basil, chopped
  • 1 avocado, peeled, pit removed and cut into chunks
  • 1/3 teaspoon cumin (or to taste)
  • Juice of 1/2 lemon
  • 1/2 cup coconut milk (optional)
  • fresh basil leaf or sprig of cilantro for garnish (optional)
  • Immersion blender and medium-sized bowl; or regular blender.


  • Juice the carrots; chop tomatoes, scallions and basil; peel and pit the avocado, then cut into chunks.  Put all in medium bowl (if using immersion blender) or large regular blender.
  • Add cumin, lemon juice and coconut milk (if using).
  • Blend well.  Serve

Assembly or Serving Suggestions

  • Spoon into bowls and garnish with fresh basil leaf or sprig of cilantro.



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