This soup is made creamy with avocado, which balances out the green earthiness of the spinach, while carrots add just a hint of sweetness, and parsley adds freshness. This soup can be warmed just slightly to keep it warm, but we recommend enjoying it on a hot day.
Raw Spinach and Carrot Soup [Vegan]
- A big handful of spinach
- 1 carrot, chopped
- 1 celery stick, chopped
- 1 garlic clove
- Juice of 1/2 a lime or lemon
- 1/2 cup parsley
- Sea salt, to taste
- 1/2 avocado
- 3/4 cup water
- Throw all ingredients into a blender and blend until smooth. For more creaminess, you can add the whole avocado, or cut back a little on the water. If you want it thinner, add a little more water.
- Add garlic and salt, to your liking.
- If you want it warm, you can slight warm it on the stove, but do not heat it or boil it, as it will no longer be raw.
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