This is an eye-catching soup that works great as an appetizer for a heavier meal, or as an entree for someone on a raw vegan diet. It is on the lower end of the calorie spectrum, but it packs a diverse nutritional profile that includes vitamins, minerals, and antioxidants. The beta-carotene content is almost as impressive as the vibrant color! A quick note about the color of the soup: it may or may not come out like the color in the picture, but that is completely fine. If you fold in the spinach puree, then you’ll have a two-tone soup swirl.

Believe it or not, you can enjoy sweet potatoes in their raw form. Just like carrots, sweet potatoes are great sources of beta-carotene, a pigment found in plants that gives them their signature orange or yellow color. The body converts beta-carotene into vitamin A (retinol) in the body, and vitamin A is an essential nutrient for healthy vision, organ function, and immune strength. Some studies even found that beta-carotene may help improve memory and overall cognitive function.

The great thing about this soup is that you don’t have to spend hours simmering it. After preparing the ingredients, add them all to a blender and blitz until you achieve a smooth consistency. Should you want to naturally warm up your soup, leave the soup blending on high for about two to three minutes. The high-speed revolutions will help naturally generate a little heat to your raw dish!