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
Johanne wrote on May 12, 2011
Mmmmm…Good!
I just made it and it’s good…I added a little onion and garlic…Perfect soup!
Thank you……
Johanne
Dianabol wrote on March 5, 2011
Ive been reading through your blog for the last half an hour and its packed with great recipes.
Thanks for sharing.
Dianne
Patricia wrote on January 6, 2011
would it ruin the nutrients if I were to freeze leftovers of this?
Ela wrote on December 3, 2010
I LOVED it! Your doing a great job, here, I love your side. Thank you!
Susan wrote on November 30, 2010
It isn’t necessary but you can. There is contradicting information about hazelnuts and enzyme inhibitors. If you are concerned about it, I would.
keri b wrote on November 30, 2010
hi susan!
this looks amazing as usually…do you soak your hazelnuts first? thanks!
Lecia wrote on November 26, 2010
Thank you so much for inspirational ideas.
I am a gluten suffer and have to be careful what I eat.
Your
Advocado Soup and Watermelon drink has been tried and tested and wins hands up.
Will continue to follow your wonderful website.
Stay inspired !!
Kris wrote on November 25, 2010
Super Susan!! Made the soup yesterday , even if I “made it my way”:) ( Italian ) ; carrots,pink beef-tomato,tiny bit of garlic,some spicy-sea-salt from local prodoction,hazel-nuts ( soaked ) all in the mixer with luke warm water .
Put in warm bowl and sprinkeled with some finly chopped red-sweet-onion , pepper, and last a string of cold-pressed oliv-oil ( spicy-taste ).
Nobody thougth to eat un-cooked soup last night!!