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
Judy Fleming wrote on March 18, 2013
This soup is fabulous! I love that it whips up in minutes with ingredients that I commonly have on hand. Thank you for QUICK meal recipes!
dahwa wrote on January 29, 2013
That’s easy recipe!
i’ll try this food at lunch.
thank you very much:)
georgina wrote on October 21, 2012
Sounds very good and would lend itself to a light curry seasoning I think.
Susan wrote on January 31, 2012
http://www.rawmazing.com/raw-food-soaking-nuts-and-seeds/ 🙂
Joanne Bhaloo wrote on January 31, 2012
Actually, quick question: you mentioned that if you use dry nuts, you soak and then dehydrate them… however, when I first purchase them, they are already dry.
Do you do this, because of the live enzymes?
Joanne Bhaloo wrote on January 31, 2012
What an incredible tasting soup!!! I also added walnuts to the hazelnuts and man… so tasty!
Zann wrote on January 25, 2012
Another recipe tried and appreciated. I thought it would taste a bit strange and that I might have to heat it, but it was so yummy as it is (I just finished eating it) that I am going to have another bowl right now. Your recipes are fantastic, I’m so glad that I found your website.
Susan wrote on January 25, 2012
It is a raw soup :-). You can warm it if you wish but to keep the nutrients, keep it under 115. Cheers!
Veronica wrote on January 24, 2012
What an AWESOME flavour! I chose to juice the apples & carrots but both the hazelnuts (soaked) and the carrots separated after I blended it. Definitely should be processed instead.
YUMMY! Thanks, Susan
Lesli wrote on November 21, 2011
Looking for some late fall/winter recipe inspirations. I’m wondering do you soak/dehydrate the hazelnuts (and all of your nuts in general) even before adding them to a “wet” recipe? In order to plan ahead and because I’ve had some nuts go bad in the fridge, have you had any luck freezing soaked/dehydrated nuts/seeds? Thanks!
Susan wrote on November 22, 2011
Lesli, If the recipe calls for nuts and then it says “soaked for 6 hours” you need soaked, wet nuts. If I am using wet nuts in a recipe, I don’t soak them twice as the one soaking will get rid of the enzyme inhibitors. If it calls for dry nuts, I have usually soaked and dehydrated the nuts at some time before. :-). You don’t want to leave soaking nuts in the fridge for more than a day or two. If your nuts are going bad, they probably didn’t dehydrate them enough.