Hazelnut Carrot Soup
The inspiration for many of my recipes is simple. What’s in the refrigerator? It’s lunchtime, I haven’t planned and I am hungry. Not all raw food has to be planned in advance. A lot of raw food recipes can be made in minutes and provide us with a super nutritious, quick to make meal.
When I opened the refrigerator door, a large bag of organic carrots was staring at me. Next to the carrots were the hazelnuts. That started me thinking. Minutes later, I had a bowl of hazelnut carrot soup, seasoned beautifully with a little ginger and cinnamon. The addition of an apple plus salt and pepper to taste created a savory depth. This is a must try raw food recipe! This can be warmed in the dehydrator, or high-speed blender. If you warm it on the stove, make sure you have a thermometer….the temp rises VERY fast.
Hazelnut Carrot Soup
SERVES 4
- 1/2 cup hazelnuts
- 1 1/2 cup water
- 3 cups carrots, cut into chunks
- 1 apple, peeled, cored and sliced
- 1 tablespoon honey, raw
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- salt and pepper to taste*
- Place hazelnuts and water in food processor. Process until smooth
- Add carrots, apple, honey, ginger, and cinnamon. Blend until smooth.
- Salt and pepper to taste.
* I always use Himalayan Salt
Susan wrote on November 24, 2010
I actually converted this tonight. I sauteed shallots in olive oil, added the soup and warmed it briefly. A little more substantial for this snowy, winter night in Minnesota. So you have 95% raw, with a little cooked. Still super healthy but with even more flavor if you are not 100%
Randahl wrote on November 24, 2010
*puts hazelnuts on grocery list* This recipe looks amazing! Your photos are wonderful 🙂
I’ve been browsing around your site for several weeks now, and I have to admit that it was your photography that drew me in, and part of what keeps me coming back…though of course I love all of your articles and recipes. I’ve been hoping you’d put up some good soup recipes for the holidays, soups are one of my favorite raw foods, especially in winter :9 Thanks!
Susan wrote on November 24, 2010
Debbie…you need to put your comment in the other post to be entered.
Debbie wrote on November 24, 2010
I am thankful for a place that I can go to find my raw inspirations…
Cathy wrote on November 24, 2010
Hi~
I’m wondering what could be used instead of hazelnuts? I have a deathly serious allergy to all tree nuts, so hazelnuts are out! It looks really yummy, and we all love carrots in this house! Any suggestions?
Thanks!
Susan wrote on November 24, 2010
You could use almonds or Brazil nuts but the hazelnuts are what helps give it the great flavor. I will try to think of something that you can add…
Susan wrote on November 24, 2010
It makes about 3 cups…easily doubled.
Erika @ Health and Happiness in LA wrote on November 24, 2010
Wow, this looks delicious! Just wondering, how many servings did this make for you?
Jennifer M wrote on November 23, 2010
It’s a great soup. Nice flavor with no one ingredient taking over. Creamy and filling. I made this for dinner tonight after checking rawmazing.com just before leaving work. My 4 year old daughter took over loading up the Vitamix after I had prepared the ingredients.
Denise Walden wrote on November 23, 2010
When I read things like this it gives me hope that I can stay with this……. What a tasty lunch I am guessing that was………. I just need to start trying new things like this and give it a go… I so love you recipes and use them most every day………… Thanks for giving us your time and talent…… May the Lord bless you and you teach the body of Christ how to get healthy!