The weather is ripe for enjoying warm raw soups. My inspiration today was from fall ingredients and the Halloween holiday. I whipped up this delightful and flavorful, raw vegan soup, garnished with black sesame seeds (a wonderful “jing” food – more on jing foods for future posts), and it screamed Halloween! It’s mega easy and only has 8 simple ingredients. Check it out…
Carrot Apple Halloween Soup
Yield 3 cups (that’s one 1 large serving in my book)
- 1 large carrot, peeled and chopped
- 1 med-large apple, cored and chopped
- 1/2-1 inch piece fresh ginger, peeled
- 1 tablespoon raw tahini
- 1 cup filtered or spring water
- 1 teaspoon shallot, chopped
- squeeze fresh lemon or lime
- pinch Himalayan crystal salt
- pinch black sesame seeds, optional
Blend until smooth and slightly warm. Sprinkle with black sesame seeds for Halloween fun. For extra nutrition, pair Carrot Apple Halloween Soup alongside a bowl of fermented veggies.
Variations:
- Add fun spices like cinnamon and/or curry.
- Change out the raw tahini for raw olive oil.
- Lightly cook the carrots before blending for a recipe that has some extra warmth.
For more raw vegan holiday recipes, check out my book (also available in kindle and ebook formats), Kristen Suzanne’s EASY Raw Vegan Holidays. This is a great little book, covering the pluses and minuses of being raw during the fall and winter holidays of Halloween, Thanksgiving, and Christmas. On one hand, holidays are very social occasions that usually focus around food, which raises issues for raw vegan food enthusiasts, such as how to explain your food preferences to family, hosts, and visitors, and how to deal with temptations to stray too far from healthful habits. All in all, the holidays are a great time to experiment with all aspects of the raw lifestyle, both culinarily and socially, and this short book is the perfect place to start.