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For winter lunches, there is nothing like a hot bowl of warm, homemade soup. And to keep away those nifty winter bugs, this soup is full of cold-fighting, immune-strengthening ingredients that are both nutritious and delicious!


Serves 4

  • 4 carrots

  • ½ cup cashew nuts soaked 20 minutes, drained

  • ¼ cup lime juice

  • Zest of one lime

  • 2 tsp coconut nectar

  • 1 tsp sliced ginger

  • 1 lemongrass stalk, sliced

  • 1 tsp chopped coriander

  • Pinch cayenne pepper

  • 1 cup coconut meat

  • 1 cup coconut water

  • 1 tsp white miso paste

  • ¼ tsp salt

  • 2 tsp pumpkin seed oil to garnish (optional)

  • Sprigs of coriander to garnish


  • In a high-speed blender, combine all ingredients and blend until smooth.

  • To make the soup warm, run in a blender for five minutes.

  • Adjust to taste and serve in warm bowls garnished with sprigs of coriander and drizzles of pumpkin seed oil.

  • You can serve this soup warmed in the dehydrator, or gently on the stove.

  • It’s the right temperature when you can put a clean finger in, and it’s not too hot or too cold.


Inspired by The Raw Food Kitchen

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