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Raw squash, carrot and coconut soup

Serves 3-4

440g butternut or coquina squash, peeled and chopped roughly into cubes
100g carrot, peeled and trimmed
2 tsp. ginger powder or 1 tsp. fresh ginger, grated
1 tsp. turmeric powder
1 tsp. red chilli, chopped finely
2 tsp. RAW Organic Acacia Flower Honey
2 heaped tbsp. RAW Organic Cashew Butter
50g coconut cream
Approx. 750ml water or a combination of water/ nut milk/ coconut milk
2-3 tbsp. nutritional yeast
2 tbsp. tamari
1 tsp. smoked paprika
Salt and black pepper, for seasoning

To serve:

Mixed seeds
Chilli flakes (optional)
A drizzle of RAW Organic Greek Olive Oil
Fresh herbs
RAW Organic Crackers and Crispbreads

Place all of the ingredients into a high-speed blender and blend until completely smooth.

Add more liquid if you prefer a thinner consistency. Season to taste.

Either eat at room temperature or heat gently in a saucepan. Sprinkle with desired toppings before serving.


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