It's cold out there. Snow in Louisiana and Florida! If you are affected by the polar vortex and freezing temperatures, a salad or a cold smoothie are probably not exactly what you as a raw foodie are craving right now. A bowl of warming soup is something anyone following the raw food lifestyle would welcome on a cold day, especially if there was a way to preserve all the enzymes and vitamins.
If you have a high speed blender and a kitchen thermometer you can easily concoct a really delicious, warm raw soup. You could probably also warm up your raw soup in a pot on your stove, provided you do not exceed the temperature of 108°F or 42°C.
I created a raw, vegan version of the famous Indian Mulligatawny soup using sprouted red lentils. This raw soup is meant to be eaten at least slightly warmed. Warming improves the taste of raw lentils and allows the aroma of all the spices to unfold.
In the ingredients list you will find all the spices I used. My recipe mimics the original but, in all honesty, the taste and texture can only be approximated. High speed blender is a great help but you might have to adjust the amount of spices you are using to suit your own preference. To add creaminess to this soup I used Thai style coconut milk and cashew nut cream. You may want to change something as you go.
I sprouted my organic red lentils. It took almost three days for them to sprout. Calculate enough time for sprouting when planning to make this soup. Also, if you do not have a high speed blender, you may want to grate the carrots and cut the apple and celery to very small chunks. By all means, you do not want to ruin your blender.
Ingredients:
- 2 cups sprouted red lentils
- 1 cup Thai style coconut milk
- 1 cup cashew nuts, soaked in water overnight
- 1 cup of purified water
- 2 ribs of celery, roughly chopped
- 1 large carrot, roughly chopped
- 1/2 sweet red apple, roughly chopped
- 1 small red onion
- 1 garlic clove
- 1 inch chunk fresh ginger rhizome
- 1 inch chunk fresh turmeric rhizome
- 1 Tbsp garam masala spice, you may want to use more
- 1 tsp garlic powder (add more as needed)
- 1 tsp onion powder (add more as needed)
- 1/2 tsp freshly ground black pepper
- 1 tsp hot paprika or cayenne pepper (add more as needed)
- pinch ground cumin
- 2 Tbsp virgin olive oil
- 2 Tbsp raw apple cider vinegar
- 1 Tbsp Celtic sea salt to balance the flavors
for the garnish
- fresh cilantro, chopped
- hot pepper flakes
- dried edible flowers, optional
- lemon cut into wedges
Method:
- Start with cashew nut cream. Toss the soaked cashew nuts to your blender. Add water and blend until creamy.
- Add coconut milk, the carrots, celery, apple, ginger, garlic and turmeric, and bled until well combined.
- Add lentils and blend well. Add spices, olive oil and apple cider vinegar, and blend again. You might need to add a little more water if the soup is too thick. Adjust the taste as needed. Once you are satisfied with the taste blend on high speed until the soup warms up. Monitor the temperature as you blend. The soup should have a nice creamy consistency.
- Pour the soup into bowls. Garnish with chopped fresh cilantro, chili flakes and dried edible flowers, if using. Serve with lemon wedges and enjoy it in good company!
In radiant health, passionately raw - Dominique
Dominique Allmon©2025