Raw Vegan Carrot Ginger Soup

This raw vegan carrot ginger soup comes from Joe Cross from Fat, Sick & Nearly Dead.

In the documentary, Joe’s personal transformation and journey back to health and vitality.

After a realization at the age of 40, weighing more than 100 pounds and heavily medicated for a chronic autoimmune disease Joe Cross was facing an early death. Taking matters into this own hands, Joe spent 60 days traveling across America consuming nothing but juice. He talked to people across the country about their relationship with food and inspired a juicing revolution.

Joe then started Reboot Your Life, a company dedicated to helping people reclaim their health with juice and whole foods.

There is a blog with healthy living tips; customized juicing and meal plans; community forums; and plant-based recipes like this delicious raw vegan carrot ginger soup. More than a quarter of a million people are members of Reboot’s online community where they have access to information, practical tools, and support to get healthy.

Check out their amazing resources, and give this raw vegan carrot ginger soup a go.

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Raw Vegan Carrot Ginger Soup

This raw vegan carrot ginger soup from Joe Cross is simple and delicious.

Prep Time 10 minutes

Total Time 10 minutes

Servings 2

Author Tess Masters

Ingredients

3 cups (720ml) fresh carrot juice, strained
1/2 cup young Thai coconut meat
1 medium avocado, pitted and peeled
1 tablespoon pure maple syrup
1 tablespoon minced fresh ginger
1/4 teaspoon Celtic sea salt, plus more to taste
Pinch of cayenne pepper, plus more to taste
2 tablespoons extra-virgin olive oil, to serve
2 tablespoons finely chopped cilantro, to serve

Instructions

Throw the carrot juice, coconut meat, avocado, maple syrup, ginger, salt, and cayenne pepper in your blender, and blast on high for 30 to 60 seconds until smooth and creamy.
To serve, pour into bowls, and garnish with a drizzle of oil and a sprinkle of cilantro.

Recipe Notes

Recipe by Joe Cross
Photo by Trent Lanz; styling by Alicia Buszczak

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Comments

Comments 9

Jane
October 15, 2012 at 8:10 pm

Thank you Tess for sharing not just amazing recipes but as well amazing people.

Reply
1. The Blender Girl
  October 18, 2012 at 10:10 am
  
  You are SO welcome. I LOVE celebrating the work of amazing people and Joe ROCKS!
  
  Reply
Brittney
October 19, 2012 at 10:10 am

This is SO delicious!
I only had a little over 2 cups of carrot juice (squeezed as much as I could out but just couldn’t make it!), but kept everything else about the same minus a bit.
I also used shredded coconut in place of the fresh, blended til warm, then added pumpkin seeds to the garnish!
Thank you for the recipe 🙂

Reply
1. Brittney
  October 19, 2012 at 10:10 am
  
  Oh! And I used maple syrup in place of the agave as well… yummy!
  
  Reply
  1. The Blender Girl
    November 3, 2012 at 10:11 am
    
    Oh YUMMO! LOVE your blend! SO glad you enjoyed this recipe. It is SO simple and tasty isn’t it. ROCK ON JOE!
    
    Reply
Evy
September 23, 2014 at 5:09 am

Do you juice the carrots first then put in the blender with the other ingredients? I don’t have a vitamix, just a kitchenAid.

Reply
1. The Blender Girl
  October 11, 2014 at 4:10 pm
  
  Yes. But, you can make the juice in your KitchenAid blender with some water and then strain. Then put the juice back into your blender and add the other ingredients to make the soup.
  
  Reply
Ashley
January 3, 2015 at 10:01 am

Is this soup served cold or do you heat it up???

Reply
1. The Blender Girl
  February 17, 2015 at 10:02 am
  
  It’s a raw soup that’s served cold. But, if you want to heat it slightly, you can. Enjoy 🙂
  
  Reply