Raw Cashew Carrot Ginger Soup

If you have ever had the commercialy made hot version of this soup, you know it’s delicious. I used to eat tons of this stuff, but it’s pretty expensive! It’s organic and has good ingredients, with the exception of sugar.

I decided to make my own raw version because it’s just so delicious! I had raw cashews, raw coconut and raw carrots, so I gave it a try without adding sugar.

Let me just tell you that without heating it up, it tastes just like the hot, cooked version, but instead is totally raw!

Raw Cashew Coconut Ginger Soup

2 Servings

Prep time: About 15 minutes

  • 4 medium carrots
  • 1 Cup raw cashews (soaked for 8 hours)
  • 1 C raw, unsweetened, shredded coconut (soaked in 2 1/2 C water for 8 hours)
  • 1 thumb sized chunk fresh ginger, peeled
  • Salt
  • Onion powder
  • Garlic powder

Drain and rinse soaked cashews and put in food processor. Add coconut and it’s soaking water. Add carrots and puree until smooth. Add about a half teaspoon salt and a dash each of onion and garlic powder. Puree again until incorporated very well. Adjust spices to taste. It doesn’t need much seasoning, so don’t go overboard. You can easy adjust this recipe to serve more people if you wish.

Remember that fresh is best, so just make more instead of too many leftovers.

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