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Spicy Carrot & Ginger Soup

By Douglas McNish

Spicy Carrot & Ginger Soup

A beautifully aromatic soup from Eat Raw, Eat Well by Chef Douglas McNish that is sweet, spicy and light, and absolutely perfect for your Thanksgiving meal! 

Among other nutrients, the carrots provide beta-carotene, which your body makes into vitamin A.



Makes 3 cups (750 mL)

1 cup           chopped carrots (about 2 small)           250 mL

2 tbsp           white sesame seeds           30 mL

1 tbsp           chopped gingerroot (see Tips)           15 mL

1 tsp           fine sea salt           5 mL

14 tsp           cayenne pepper           1 mL

212 cups           filtered water           625 mL

1 tbsp           raw agave nectar (see Tips)           15 mL

1.  In a high-powered blender (see Tips), combine carrots, sesame seeds, ginger, salt, cayenne, water and agave nectar. Blend at high speed until smooth. Serve immediately or cover and refrigerate for up to 3 days.


If you don’t have a high-powered blender, you can make this recipe in a food processor fitted with the metal blade, although the result will not be quite as creamy. A high-powered blender will make the carrots and sesame seeds much smoother than the results you can achieve using a food processor.

To remove the skin from gingerroot with the least amount of waste, use the edge of a teaspoon. With a brushing motion, scrape off the skin to reveal the yellow root.

When purchasing agave nectar, be sure to look for products labeled “raw.” Most of the agave nectar on the market has been heated to a high temperature and does not qualify as raw food. If you have concerns, ask your purveyor.