Raw squash, carrot and coconut soup




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 Health honey
2 heaped tbsp. Raw Health 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 Health extra virgin olive oil
Fresh herbs
Raw Health 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.

Windmill products used in this recipe