Raw Soup Recipes (with Video Demo)

If you are trying to add more raw foods to your diet, having a few raw soup recipes on hand is one of the easiest and most convenient ways to do so. Dishing big bowls of flavor and requiring very little prep work, raw soups can be eaten as a snack, meal starter or even served with breakfast.

And no, soup does not need to be piping hot to be satisfying. In fact, raw soups tend to have a more robust flavor than cooked soups as they are often seasoned with herbs and spices that not only add depth but also enhance the natural flavors of whatever fruits and vegetables are used.

While some raw soup recipes, such as gazpachos and fruit-based soups, are best served chilled, many raw soup recipes are actually tastiest served at room temperature. And, since they don’t need to be reheated, room temperature raw soup recipes are perfect for brown-bag lunches! Here are two easy raw soup recipes to whet your appetite.

2 Easy Raw Soup Recipes…

Raw Soup Recipe #1: Coconut Curry Soup

I recently visited raw foods chef Christopher Slawson, owner of Christopher’s Kitchen in Palm Beach Gardens, Florida and he was kind enough to share and demo his Coconut Curry Soup recipe (watch the video below).

Christopher’s Kitchen RAW Coconut Curry Soup

Serves: 4

This recipe calls for coconut milk, learn how to make homemade fresh coconut milk by seeing my [intlink id=”6056″ type=”post”]How to Make Coconut Milk[/intlink] article.

Christopher’s Coconut Curry soup recipe also uses coconut aminos, which is a super tasty, dark, rich and salty soy-free sauce containing 17 amino acids. If you can’t find coconut aminos you can substitute Nama Shoyu, a special soy sauce that has not been pasteurized. Nama shoyu is made from cultured soybeans and wheat and aged for months (or even years.) It is free of preservatives and rich in enzymes. Both coconut aminos and Nama Shoyu can be found in natural foods stores.

• 2 cups fresh coconut milk
• 4 organic pitted dates
• 1 tablespoon cold-pressed extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons curry powder, plus more to taste
• 1-inch piece of fresh gingerroot, peeled and chopped
• Pinch of Himalayan salt
• Pinch of jalapeno powder or cayenne pepper
• 2 teaspoons coconut aminos or nama shoyu (if you can’t find either you can use soy sauce, but do note pasteurized soy sauce is not technically “raw”)

1. Place all ingredients in a high speed blender (such as a Vitamix) and process until smooth and creamy. Serve at room temperature.

(Print feature below)

Raw Soup Recipe #2: Ivy’s RAW Creamy Lemony Broccoli Soup

Serves: 4

Raw soup recipes don’t get much easier than this one! This one actually tastes best cold though, so be sure to give it a good 30 minutes in the fridge or fast-chill by putting individual serving bowls in the freezer for 10 minutes.

• 1 cup pine nuts
• 4 cups cold water
• 3 tablespoons lemon juice
• 2 cups chopped broccoli florets
• 2 cloves garlic
•  ½ cup organic dried apple
• 1 tablespoon cold-pressed extra virgin olive oil
• 2 tablespoons chopped shallots
• ¼ teaspoon cumin
• Pinch of Himalayan salt
• Pinch of cayenne pepper

1. Place all ingredients in a high speed blender (such as a Vitamix) and process until smooth and creamy (add more water for a thinner soup.) Serve chilled.

Click the Print Button below to print both recipes.

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