• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Easy Recipes

    Raw Carrot Avocado Soup

    Published: May 18, 2013 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    I've been trying to incorporate more raw food into our diet. It's especially tempting now that the weather is starting to warm up. The thought of preparing a meal without heating up the kitchen is very enticing. I find that a lot of raw recipes are smoothies and salads, but I wanted to look into doing more substantial. I've stumbled upon several really inspiring raw food websites, and this soup recipe looked bright and sunny and delicious. Plus, it uses a lot of produce that I tend to have on hand, which is always a bonus. It came together really quickly in the Vitamix, and the texture was beautifully silky. I liked the bit of spiciness that came from the raw onion and garlic, and it was a nice, refreshing lunchtime soup. I'm looking forward to trying out more raw recipes soon!

    Raw Carrot Avocado Soup

    Carrot Avocado Soup
    Raw on $10 a Day (or Less)

    2 servings ~ $1.69 per serving

    1 avocado, chopped ($.78)
    4 carrots, peeled and chopped ($.40)
    2 ribs celery, chopped ($.30)
    ½ medium onion, chopped ($.10)
    1 clove garlic, pressed ($.05)
    ½ teaspoon salt
    4 tablespoons olive oil ($.40)
    1 ½ cups water for blending
    ½ medium tomato, finely chopped($1.25)
    1 green onion, sliced ($.10)
    ½ teaspoon olive oil

    This soup is more hearty than I expected ... quite robust and satisfying, and super simple to make. Coarsely chop all the ingredients to make blending easier. In a blender, add everything but the tomato and scallion and teaspoon olive oil. Puree for a few to several minutes until very smooth. In some blenders, the soup will start to warm up a bit as it processes.

    Garnish with chopped tomatoes and scallions, and drizzle with a bit of olive oil.

    nutritional information:
    calories: 481
    fat: 42 gr
    carbs: 28 gr
    protein: 5 gr

    Big Flavors Rating: 4 Stars

    More Easy Recipes

    • Bowl of sautéed shrimp with pickled onions, cilantro rice, guacamole, tomatoes, and sour cream.
      Shrimp Burrito Bowls
    • Chicken and bell pepper stir-fry served over white rice.
      Chicken and Bell Pepper Stir-Fry
    • Two shallow bowls with rice and chicken paillards topped with tomato-dill relish.
      Dill Chicken Paillards with Tomato-Dill Relish
    • Serving dish of cilantro lime rice with lime wedges and cilantro sprigs alongside.
      Easy Cilantro Lime Rice

    Reader Interactions

    Comments

    1. miss messy

      May 20, 2013 at 6:25 am

      Looks fabulous. My kind of food 🙂

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Spring Recipes

    • Mayo-free Deviled Eggs
    • Middle Eastern Fattoush Salad with Homemade Pita Chips
    • Birthday Cake Confetti Pancakes with Sprinkles
    • Italian Cream Cheese and Ricotta Cheesecake
    • Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
    • Slow Cooker "Roasted" Beets
    • Honey Balsamic Roasted Carrots
    • Italian Ricotta Cookies
    • Rhubarb Custard Pie
    • Easy Instant Pot Herbed Potato Salad

    Mother's Day + Easter Brunch

    • Epic Brunch Board on a Budget
    • Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Turkey Salad Tea Sandwiches with Dried Cherries
    • Great Grandma Maria Francesca Cardile's Italian Easter Cookies
    • Brie Waffle Bites
    • Challah French Toast
    • Creamsicle Smoothies
    • DM Bloody Mary
    • Turkey Scotch Eggs
    • The Herbalist

    Popular Now

    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach

    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites

    • Overhead shot of a plate with rectangles of white coconut jelly.
      Coconut Jelly

    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce

    • Overhead view of assorted breakfast items displayed on a board.
      Epic Brunch Board on a Budget

    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.