23 Dec 2012

beet & avocado soup with cashew cream

Many of you have been asking for simple recipes that are comforting in these chilly winter months, when eating raw can be its most challenging time. To be honest, I find myself eating the most raw food in winter! It is probably because the first time I jumped into the 100% raw diet, it was winter time. Something to do with my subconscious, I’m sure.

Thanks, Freud. 

In any case though, generally winter is when we crave heavier, heartier, warm foods. When it’s cold, your body is working harder to keep you warm so you want to eat more, as one might expect. So although a fruit bowl may be delicious and totally satisfying in warmer months, it might not be just what you want when the sun goes away and temperatures go down for a while.  SO what do we raw foodies eat? Raw soup! For me, it’s the perfect winter meal. It is filling, easy to make and digest (think of it a savoury smoothie), delicious, warming and beautiful.

Instead of cooking soups all day on the stove - which, I certainly can’t deny, creates a heavenly, homey aroma - you simply blend a few whole food ingredients together with spices and hot water. The spices warm you up from the inside out and you feel satisfied with the nourishing bowl of goodness you just enjoyed. The colours are always outstanding, as a plus. But then, aren’t they always with raw food?

Mother Nature sure knows how to paint a beautiful canvas. 

beet & avocado soup with cashew cream: serves 2 or 3

1/2 avocado 
1 peeled beet
1 tablespoon tamari
1 tablespoon miso
1 peeled garlic clove
1 tablespoon peel fresh ginger root (optional) 
1 1/4 cups hot water (approximately) 
3 mushrooms
pinch of salt & pepper
juice of 1/2 lemon 

Cashew Cream:
1/4 cup soaked, drained cashews with enough water to cover them
Pinch of cinnamon & salt

To make the soup: blend everything together in your Vitamix until very smooth. Taste and adapt to your liking. Place in bowls and set aside. 

To make the cashew cream: blend the cashews with the water, salt and cinnamon until creamy. Add a little more water if you don't want it so thick. Change it as you like. Spoon onto your soup and enjoy! I recommend adding some fresh herbs and seeds. I used peppermint and pumpkin seeds but any combination would be lovely. 


  1. Oooh I love the look of this. I adore raw soups and this one is just beautiful, especially with the cashew cream swirl. Thanks for sharing the recipe

  2. Ok, I'm going to have to try this one. Raw soups are one thing I REALLY resist trying, and I'm not a big fan of beets, but I guess it's time to challenge my taste buds!

  3. I saw this recipe and thought, "Oh, how pretty!"

    Then I ate it, and it became something like this: "OH! How tasty!"

    Thanks for the recipe! Now I've got no excuses for skipping beets. :)

  4. I tried making this last night before going out for New Years and it was so awesome! I love a filling hearty meal that's still raw. Thanks Emily!

  5. This looks amazing. On my list!

  6. Can I substitute anything else for tamari if I don't have any?

    1. Yep! Soy sauce, Braggs liquid aminos or just add a bit more salt and water =)

  7. lovely recipe, added a tbs of coconut oli and some cayenne pepper and it turned out amazing! the cashew cream was shared with my son who poured it all oner his pasta and veggies ;) thanx you!

    1. Oh yum! Mmm perfect :) I love hearing about kiddies craving healthy, cruelty-free foods!!


  8. Made this it was very good, even though i didn't have the miso forgot the lemon and didn't blend enough! ;-)

  9. Just made this for dinner tonight! I had never made a raw soup before, so I was a little skeptical, but I am SO GLAD I gave this a try! Thank you so much for this delicious recipe!

  10. This comment has been removed by the author.

  11. Simply Amazing. I also added a tbsp of coconut butter due to my less savoury and more sweet taste buds and it's simple irresistable!
    Thanks love!

  12. AnonymousMay 03, 2013

    WOW! This was amazing! It was especially a big hit with my boyfriend, who is Russian, so any recipe that has beets in it is always a hit with him. Topped it off with some fresh spearmint from my backyard. I've already been vegetarian for almost a year, now I'm seriously considering going vegan.

  13. Hi Emily ,
    I loved reading this piece! Well written! :)

    Prety Joe
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  14. This looks so lovely and I want to give it a whirl this afternoon! One question: Is there anything I could sub for mushrooms? I know they are super good for me, but I really dislike their taste. I'm not sure if their purpose is flavor, consistency, or what, which could help me determine a substitute...

    1. Sure! Just use more beets or leave them out entirely and use less liquid.

  15. I love making avocado and shredded beet salad with cilantro. I'm going to try this soup!

  16. I shared a reference to this post today, on my blog. http://foodisloveloveisfood.wordpress.com/2013/11/10/heaven-isnt-too-far-away-a-recipe-worthy-of-an-epic-hair-band-ballad/
    I love your work, it is truly inspiring.
    Rachael Patton

  17. Do you cut up the beet or cook slowly? Don't wanna kill my vita mix putting a uncooked beet into it....?

  18. I just made this and WOW! This soup is delicious!! This is the first time I've made a raw soup, and now I'm very curious to explore other raw soups and foods. For those who don't like beets, but are looking for a way to eat them anyways, this is a great way to do that. The additional ingredients in this recipe like garlic, ginger, miso and tamari (I used low sodium soy sauce) really mask the flavor of beets. Great recipe, Emily!

  19. AnonymousJuly 05, 2015

    Just made this. I am eating it now and it is so delicious! Thank you!

  20. I m slurping this awesome creation of yours as i write this. Didnt knew that raw soup could taste so yummy. Thanks for all your recipes and keep it coming.


Feel free to comment below, I love hearing your thoughts! xo, em