Carrot Hazelnut Soup

by Susan on November 23, 2010

The inspiration for many of my recipes is simple. What’s in the refrigerator? It’s lunchtime, I haven’t planned and I am hungry. Not all raw food has to be planned in advance. A lot of raw food recipes can be made in minutes and provide us with a super nutritious, quick to make meal.

When I opened the refrigerator door, a large bag of organic carrots was staring at me. Next to the carrots were the hazelnuts. That started me thinking. Minutes later, I had a bowl of carrot- hazelnut soup, seasoned beautifully with a little ginger and cinnamon. The addition of an apple plus salt and pepper to taste created a savory depth. This is a must try raw food recipe! This can be warmed in the dehydrator, or high-speed blender. If you warm it on the stove, make sure you have a thermometer….the temp rises VERY fast.

Carrot Hazelnut Soup

  • 1/2 cup hazelnuts
  • 1 1/2 cup water
  • 3 cups carrots, cut into chunks
  • 1 apple, peeled, cored and sliced
  • 1 tablespoon honey, raw
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • salt and pepper to taste*

1. Place hazelnuts and water in food processor. Process until smooth

2. Add carrots, apple, honey, ginger, and cinnamon. Blend until smooth.

3. Salt and pepper to taste.

* I always use Himalayan Salt

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{ 30 comments… read them below or add one }

Denise Walden November 23, 2010 at 5:26 pm

When I read things like this it gives me hope that I can stay with this……. What a tasty lunch I am guessing that was………. I just need to start trying new things like this and give it a go… I so love you recipes and use them most every day………… Thanks for giving us your time and talent…… May the Lord bless you and you teach the body of Christ how to get healthy!


Jennifer M November 23, 2010 at 9:19 pm

It’s a great soup. Nice flavor with no one ingredient taking over. Creamy and filling. I made this for dinner tonight after checking just before leaving work. My 4 year old daughter took over loading up the Vitamix after I had prepared the ingredients.


Erika @ Health and Happiness in LA November 24, 2010 at 3:00 am

Wow, this looks delicious! Just wondering, how many servings did this make for you?


Susan November 24, 2010 at 10:07 am

It makes about 3 cups…easily doubled.


Cathy November 24, 2010 at 1:14 pm


I’m wondering what could be used instead of hazelnuts? I have a deathly serious allergy to all tree nuts, so hazelnuts are out! It looks really yummy, and we all love carrots in this house! Any suggestions?



Susan November 24, 2010 at 1:55 pm

You could use almonds or Brazil nuts but the hazelnuts are what helps give it the great flavor. I will try to think of something that you can add…


Debbie November 24, 2010 at 1:51 pm

I am thankful for a place that I can go to find my raw inspirations…


Susan November 24, 2010 at 1:53 pm

Debbie…you need to put your comment in the other post to be entered.


Randahl November 24, 2010 at 10:41 pm

*puts hazelnuts on grocery list* This recipe looks amazing! Your photos are wonderful :)
I’ve been browsing around your site for several weeks now, and I have to admit that it was your photography that drew me in, and part of what keeps me coming back…though of course I love all of your articles and recipes. I’ve been hoping you’d put up some good soup recipes for the holidays, soups are one of my favorite raw foods, especially in winter :9 Thanks!


Susan November 24, 2010 at 10:56 pm

I actually converted this tonight. I sauteed shallots in olive oil, added the soup and warmed it briefly. A little more substantial for this snowy, winter night in Minnesota. So you have 95% raw, with a little cooked. Still super healthy but with even more flavor if you are not 100%


Kris November 25, 2010 at 6:49 am

Super Susan!! Made the soup yesterday , even if I “made it my way”:) ( Italian ) ; carrots,pink beef-tomato,tiny bit of garlic,some spicy-sea-salt from local prodoction,hazel-nuts ( soaked ) all in the mixer with luke warm water .
Put in warm bowl and sprinkeled with some finly chopped red-sweet-onion , pepper, and last a string of cold-pressed oliv-oil ( spicy-taste ).
Nobody thougth to eat un-cooked soup last night!!


Lecia November 26, 2010 at 5:00 pm

Thank you so much for inspirational ideas.
I am a gluten suffer and have to be careful what I eat.
Advocado Soup and Watermelon drink has been tried and tested and wins hands up.
Will continue to follow your wonderful website.
Stay inspired !!


keri b November 30, 2010 at 8:52 am

hi susan!

this looks amazing as usually…do you soak your hazelnuts first? thanks!


Susan November 30, 2010 at 9:18 am

It isn’t necessary but you can. There is contradicting information about hazelnuts and enzyme inhibitors. If you are concerned about it, I would.


Ela December 3, 2010 at 7:00 pm

I LOVED it! Your doing a great job, here, I love your side. Thank you!


Patricia January 6, 2011 at 12:00 am

would it ruin the nutrients if I were to freeze leftovers of this?


Dianabol March 5, 2011 at 4:00 am

Ive been reading through your blog for the last half an hour and its packed with great recipes.

Thanks for sharing.


Johanne May 12, 2011 at 7:04 pm

I just made it and it’s good…I added a little onion and garlic…Perfect soup!
Thank you……



Lesli November 21, 2011 at 6:08 pm

Looking for some late fall/winter recipe inspirations. I’m wondering do you soak/dehydrate the hazelnuts (and all of your nuts in general) even before adding them to a “wet” recipe? In order to plan ahead and because I’ve had some nuts go bad in the fridge, have you had any luck freezing soaked/dehydrated nuts/seeds? Thanks!


Susan November 22, 2011 at 9:08 am

Lesli, If the recipe calls for nuts and then it says “soaked for 6 hours” you need soaked, wet nuts. If I am using wet nuts in a recipe, I don’t soak them twice as the one soaking will get rid of the enzyme inhibitors. If it calls for dry nuts, I have usually soaked and dehydrated the nuts at some time before. :-). You don’t want to leave soaking nuts in the fridge for more than a day or two. If your nuts are going bad, they probably didn’t dehydrate them enough.


Veronica January 24, 2012 at 7:20 pm

What an AWESOME flavour! I chose to juice the apples & carrots but both the hazelnuts (soaked) and the carrots separated after I blended it. Definitely should be processed instead.
YUMMY! Thanks, Susan


Zann January 25, 2012 at 8:24 pm

Another recipe tried and appreciated. I thought it would taste a bit strange and that I might have to heat it, but it was so yummy as it is (I just finished eating it) that I am going to have another bowl right now. Your recipes are fantastic, I’m so glad that I found your website.


Susan January 25, 2012 at 8:35 pm

It is a raw soup :-). You can warm it if you wish but to keep the nutrients, keep it under 115. Cheers!


Joanne Bhaloo January 31, 2012 at 7:38 pm

What an incredible tasting soup!!! I also added walnuts to the hazelnuts and man… so tasty!


Joanne Bhaloo January 31, 2012 at 7:43 pm

Actually, quick question: you mentioned that if you use dry nuts, you soak and then dehydrate them… however, when I first purchase them, they are already dry.
Do you do this, because of the live enzymes?


Susan January 31, 2012 at 7:53 pm
georgina October 21, 2012 at 1:22 pm

Sounds very good and would lend itself to a light curry seasoning I think.


dahwa January 29, 2013 at 9:59 pm

That’s easy recipe!
i’ll try this food at lunch.
thank you very much:)


Judy Fleming March 18, 2013 at 6:39 pm

This soup is fabulous! I love that it whips up in minutes with ingredients that I commonly have on hand. Thank you for QUICK meal recipes!


Martine @ Chompchomp May 21, 2013 at 4:38 pm

I have fructose malabsorption so I cannot have apple or honey. I usually use maple instead of honey.What can I use as replacements for apple??


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