I originally created this Raw Carrot Ginger Soup years ago for a client who was eating a raw diet. I was delighted at how delicious and satisfying it was.  I don’t usually follow a raw diet but I have made this soup for myself frequently during the hot summer months when I don’t want to heat up the kitchen.

I found this soup especially helpful when I was coming out of a 20+ day juice cleanse a few years ago. After such a long period on a liquid diet, it is wise to SLOWLY reintroduce solid foods to help your body transition – and this soup is a great bridge between juicing and solid food.

The avocados make it nice and thick and add enough fat to make this satisfying to the palate. If you don’t have a juicer, use a good quality, pre-made carrot juice like Odwalla.

Here’s how to make it:

Raw Carrot Ginger Soup

Creamy Raw Carrot Ginger Soup

  • Author: Andrea Sprague
  • Yield: 4 servings 1x


This creamy soup is great for raw diets, folks looking to avoid heating up the stove in the summer, and for those transitioning from a juice diet back to solid foods. Feel free to change up the quantities of the ingredients to customize the taste for what you like.



  • 3 cups of fresh organic carrot juice (from about 3 pounds of carrots)
  • 2 ripe avocados
  • 2 tsp fresh ginger juice
  • 1 1/2 tsp good quality sea salt
  • 2 tsp lemon juice
  • 1 Tbsp honey (optional)


  1. Put the carrots through a juicer, then pour the carrot juice into a blender.
  2. Add the rest of the ingredients and blend on low until smooth, less than a minute. Taste and adjust seasonings.
  3. This is now ready for you to play around with it. Want it more spicy? Add more ginger. Add a little water if you want to create a thinner consistency. The honey is optional depending on how sweet your carrots are. So don’t add it until you give it a taste.


This is best served immediately after making it, or at room temperature if you save it for later in the refrigerator. Do NOT heat it!


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