Raw Spicy Carrot Soup

I was in the mood for a nice raw soup, and STILL have more hot peppers to use up, so I thought about Juliano’s recipe for Fiery Lava Soup. His recipe uses carrot juice, so is fairly light yet warming with the pepper and spices. I wanted one that was a little more substantial, so I tweaked his recipe and came up with this variation.

And these babies are the star. They might look so cute and innocent, but let me tell you, they are HOT! (Orange habanero peppers have a rating of 150,000 ~ 325,000 on the Scoville scale of pepper hotness – in comparison, jalapenos have a score of 3500-8000!). I keep trying to use them up, but they are so hot that even using one whole one in a recipe pushes it right to the edge.

Raw Spicy Carrot Soup

  • 4 carrots, scrubbed and cut into chunks
  • 1 heaping teaspoon ginger, minced
  • 1 habanero pepper, seeded and minced
  • 2 cloves of garlic, chopped
  • 2 Tablespoons cold-pressed olive oil
  • 1 teaspoon salt
  • 1 cup nut milk
  • 1 1/2 cups water
  • 2 Tablespoons raw tahini
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh parsley

Add all ingredients to the blender and blend well. The amounts of habanero and garlic can be adjusted to individual tastes.

7 thoughts on “Raw Spicy Carrot Soup”

  1. Wow…that sounds so awesome. So amazing about the hotness factor, unbelievable how hot by comparison. Love your presentation and color. So simple yet so effective aesthetically. The heart bowl really adds to it too. That’s cool that you’re growing your own peppers….they’re a pretty orange.

  2. I too was hankering for a raw soup today after mcuh hearty cooked food yesterday. Just happen to have all ingrediants but peppers are dehydrted from mountain Rose herbs. Will make this soup later today. Thanks for inspiration. JGD!

  3. That looks lovely! I’m jealous of your pepper bounty. My hot pepper plants have a few flowers left, but I don’t think we’ll see any more fruit now that it’s getting into the 30s at night here.

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