The fall and winter months invite colder temperatures, but you cannot enjoy a bowl of hot soup while cleansing. That is where this cold soup enters the equation. This isn’t your average bowl of gazpacho, though. This creamy raw vegan curry soup may only take five to 10 minutes to make, but it has the flavor of a soup that has been simmering for hours. It is quite filling and aromatic, making for a nice change from a standard salad or smoothie.
Besides having an addictively creamy texture and robust flavor, this raw soup is not green for a change. Made with freshly made carrot juice, tahini, homemade almond milk, tomato, lemon juice, avocado, and zucchini, this soup can be a light meal or side dish. What makes this soup creamy is the avocado, tahini, and homemade almond milk. Click here to make the almond milk, but consider omitting the dates, maple syrup, or vanilla extract that the recipe calls for. You don’t want those maple and vanilla flavors mixing with the other spices and ingredients in this soup.
- Prep Time:10m
- Total Time:10m
- Serves: 4 servings
- Category: Full Body Cleanse Approved, Soups & Stews, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 medium tomato, cubed
- 1 c freshly made carrot juice
- 1 1/2 c homemade almond milk
- 1 c zucchini, peeled, and cubed
- 2 tbsp. tahini
- 1 tbsp. freshly squeezed lemon juice
- 1 tsp. curry powder
- 1/2 tsp. sea salt
- 1/4 tsp. turmeric
- 1/4 tsp. ginger powder
- chili powder, to taste
- 1/2 avocado, sliced for topping
- 1/4 c bell pepper, diced for topping
- 1/4 c cucumber, diced for topping
Instructions
- Make sure that you juice enough carrots to make one cup of fresh carrot juice for this soup.
- Add all of the ingredients, except the avocado, bell pepper, and cucumber toppings, to a blender and blend until creamy and fluffy. You can blend for a few minutes to naturally warm up the soup.
- Pour into bowls and top with the avocado, bell pepper, and cucumber, if you want. You can throw a dash of cayenne pepper if you want to take it up a notch!
