Cream of Carrot Soup

Raw Cream of Carrot Soup

Easy, dairy free, gluten free, vegan raw soup recipe

Cream of carrot soup is surely a classic and this can be achieved without the addition of dairy cream. The soaked cashew nuts will thicken the soup and give it a rich and velvety texture. This will be perfectly balanced with the distinctive flavour of the carrots.

This carrot soup can form the basis of other soups. You could stir in any of the following during the warming process in the saucepan:

  • A handful of chopped coriander (cilantro)

  • A sprinkling of ground cumin

  • A few chilli flakes

This is where the foodie part of me comes to the fore and I admit that this may not be everyone’s driver but in my mind, if it opens the gateway to people eating more plant based raw soups then it’s all for the better. I sometimes like to mix up raw soups with cooked ingredients – adding a handful of cooked butter beans to the carrot soup to warm through in the saucepan makes for a heartier soup and makes this more of a meal.

Mixing things up a bit by adding cooked ingredients can be the key to addressing everyone’s food preferences at mealtimes whilst keeping the core of the meal raw and plant based.


About 6 large carrots should yield enough juice for 2 soups but it depends on the efficiency of your juicer and the age of the vegetables.

The longer you soak your cashew nuts for, the more neutral they will taste. I leave them to soak for up to 24 hours in cold water in the refrigerator, changing the water every few hours.

I strongly advise warming this soup as it makes an amazing difference to its taste and mouthfeel. You can do this in saucepan over a low heat stirring continually until it’s just warm to the touch. You can warm your bowls by filling them with a little bit of boiling water and letting them stand for a minute before discarding the water.

A blender will give you the best results for your soup. You can use a hand blender but you may not find the finished product as silky smooth.

Cream of Carrot Soup


Serves 2

65g (½ cup) cashews, soaked in cold water for at least 2 hours and up to 24 hours.
1 stalk celery
½ orange or red pepper (bell pepper)
425 ml (1¾ cups) carrot juice (about 6 large carrots)
1 teaspoon apple cider vinegar
Pinch salt


Rinse the soaked cashews under cold running water. Juice the carrot until you have 435 ml - add to the blender jug. Juice the stalk of celery and red/orange pepper and add to the blender. Add the soaked cashews and remaining ingredients. Whizz until silky smooth. Heat in a saucepan until warm to the touch and serve in warmed bowls.

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