Jenny's Raw Recipe Blog

Warming Raw Soup for Cold Winter Days

Posted on January 09 2012 | (4) Comments
Category:Easy Raw Meals

Warming Raw Soup for Cold Winter Days

Whether you like to ski, toboggan, snowboard, or sit by the fire and show off your après-ski wardrobe, the whole point of a winter vacation is to relax and have fun.  But one thing that can take the fun out of being away from home is not getting the right nutrition from the foods you like and need to feel your best.  That’s why it’s good to tuck a simple, raw food blended soup recipe into your suitcase...along with an indispensible take-along appliance, the Tribest Personal Blender.  

Soup is an easy and delicious way to enjoy several servings of nutritious vegetables in just one meal.  If you’re staying at someone’s ski chalet as a guest, you can offer to cook for the evening, without making a mess of your host’s kitchen.  And if you’re staying in a hotel, you can do some local shopping and prepare a super soup in your room.

The ingredients are simple.  A blended raw vegetable soup contains water, vegetables, fat, citrus juice, seasonings, and salt. The best fat to use in your soup is avocado—it gets creamy when blended and adds richness without heaviness.  It’s what makes my Curried Cream of Carrot Soup smooth and delicious.  It’s a great winter’s night soup because the curry flavor is so ‘warming.’

My original recipe calls for a pound of carrots that have been scrubbed and juiced.  But when you’re traveling, you should be able to find fresh carrot juice at a local healthfood store or supermarket like Whole Foods.  You just need a cupful, along with a few other common ingredients.

Click here for the Curried Cream of Carrot Soup Recipe.


Related Recipes: Curried Cream of Carrot Soup

Previous Comments

On January 16, 2012 .(JavaScript must be enabled to view this email address) said...

Deliciously creamy

On January 20, 2012 .(JavaScript must be enabled to view this email address) said...

Hi, just wondering—I am allergic to avocado.  Is there a good alternative to use as the “fat” in this carrot soup recipe and other recipes?

On January 23, 2012 .(JavaScript must be enabled to view this email address) said...

Hi Regina,

You could substitute 1/4 cup soaked cashews for the avocado.


On May 07, 2013 .(JavaScript must be enabled to view this email address) said...

Hello Jennifer,
I am going to try tweaking this recipe using Cauliflower and potato, with some leek in place of the carrots, then adding the avocado.  I will let you know how it turns out.

Cilantro chopped on top as well.

I am wondering what you think of using cream of coconut in the soup as well.

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