Creamy Carrot-Ginger Soup Recipe

A raw soup, perfect for fall or Thanksgiving.


1/2″ piece fresh ginger
6 large carrots
1 avocado, peeled and pitted
2 tbsp loosely packed fresh cilantro leaves
1 tbsp Bragg Liquid Aminos
1-1/3 cups White Sauce (see below)
Black sesame seeds, for garnish

White Sauce
1/2 cup macadamia nuts
1/4 cup pine nuts
1/2 cup cashews
1 cup filtered water, plus additional for thinning, if needed
2 tbsp olive oil
1 tbsp Bragg Liquid Aminos
2 tsp nutritional yeast
Juice of 1 lemon



Step 1: Finely grate the ginger on a ginger grater or fine grater to extract the juice (you should have about 1 tsp). Using a homogenizing juicer, homogenize the carrots (you should have about 2 cups).

Step 2: Place the ginger and carrot juices, avocado, cilantro, and Bragg in a blender and blend until smooth. Pour the soup into individual serving bowls, top each with about 1/3 cup of the white sauce, and garnish with the sesame seeds.

White Sauce

Step 1: Place the macadamia nuts, pine nuts, and cashews in a bowl, cover with the water, and soak for 2-6 hours, until smooth and creamy.

Step 2: Drain nuts. Place all of the ingredients in a blender and blend until smooth, adding additional water, if needed, to obtain a creamy consistency.

Reprinted with permission from Jeremy A. Safron’s The Raw Truth (2011 Celestial Arts).