Fall’s official arrival is Sept. 22, but that doesn’t mean you’re not already getting into the seasonal spirit by wearing cozy layers and decorating with festive decor. While the current forecast may fluctuate between summer and autumn temperatures, it’s never too early to make a hearty bowl of soup to share with family and friends.
The best part? You don’t have to stop following your primarily raw, plant-based eating habits just to enjoy some soup. Here are a few of our favorite recipes we recommend trying this fall:
1. Unique Carrot Soup
If you’ve never had raw vegetable soup, this is the perfect one to start with! The combination of flavors makes this a palette pleaser.
2 cups distilled water
1/3 cup raw, organic almond butter
3 large carrots, peeled and cut into 2-inch pieces
1 red or orange bell pepper, seeded and cut into quarters
1 medium zucchini, peeled
1/2 sweet, white onion
1 garlic clove, peeled
1/4 inch fresh ginger, peeled (optional)
1/4 cup fresh basil
1 teaspoon unrefined salt (optional, or to taste)
1/2 teaspoon paprika
First, place water and almond butter in a blender, mixing until it reaches a smooth consistency. Then, add remaining ingredients and process until creamy. Serve immediately.
2. Raw Tomato Vegetable Soup
This quality comfort food makes a dish the whole family is bound to enjoy.
For the liquid portion:
2 cups tomato
1/8 lemon, peel and seeds removed (more if desired)
1 tablespoon onion
1/2 cup carrots
1/8 teaspoon dried basil
1 celery rib
1/4 cup water
Ingredients for chunky portion:
3 tablespoons chopped onion
1 celery rib, chopped
1/4 cup chopped carrot
1/2 avocado, peel and seed removed, chopped
1/4 teaspoon oregano
Place all ingredients for the chunky portion in a serving bowl. Set aside.
Transfer all ingredients for the liquid portion to a blender, blending until it reaches a smooth and creamy consistency.
Pour the liquid over the chunky portion, and stir. Garnish with an extra splash of lemon juice, dried basil and a pinch of unrefined sea salt if desired. Enjoy!
3. Succulent Spinach Soup
A creamy and savory offering, this soup is rich in bold flavor.
1 cup water
2 cups spinach
2 large organic celery ribs
1/4 lemon, seeds and peel removed
3 cherry tomatoes
Around 1/2 small clove garlic, or to taste
1/2 teaspoon raw ginger, or to taste
Sprinkle black pepper – optional
Sprinkle unrefined salt – optional
Simply blend all ingredients together, pour into a serving bowl and enjoy!
4. Raw Butternut Squash Soup
What’s fall without a taste of butternut squash? Use some of your own harvest from your garden to create this delicious concoction.
1 butternut squash
1/3 cup pecans
2 teaspoons cinnamon powder
1/4 teaspoon turmeric powder
1 tablespoon raw onion (just a small amount; when onion is blended it can get bold)
2 teaspoons fresh lemon juice
Sprinkle of salt
1 cup water, or a little more for desired consistency
First, peel the butternut squash, and slice in half to remove seeds. Chop squash into small pieces until you have enough to measure one cup.
Place squash and other ingredients in a blender to combine until smooth and creamy.
Place the mixture in a bowl or pour into a glass to enjoy as a savory smoothie!
5. Black Bean Soup
If you love Tex Mex-inspired foods, you’ll really enjoy this soup during the fall.
2 tablespoons oil/butter
1 onion, diced
3 cloves garlic, crushed
1 jalapeno, seeded, minced (or 1/2 red pepper, diced)
15 ounces canned tomatoes – or 8-9 sun-dried tomatoes, soaked and chopped or 2 tablespoons of tomato paste
4 cans black beans, drained (or 5-6 cups cooked) – the equivalent produced by cooking 1 pound dry beans
3 cups water
1 teaspoon ground cumin
2 teaspoons dried marjoram
1 tablespoon chili powder
1 1/2 teaspoons sea salt or to taste
2 tablespoons lemon juice
2 teaspoons apple cider vinegar
Place butter or oil in a large pot over medium heat to saute onion, garlic and jalapeno for a few minutes. Add remaining ingredients to pot – excluding the vinegar – and let simmer for 20 minutes.
Transfer the mixture to a blender, and pulse until the soup is smooth and creamy.
Pour the soup back into the pot, add vinegar and stir. Let cool and enjoy!
6. Raw Carrot Beet Soup with a Zing
If your diet is feeling bland, try this soup; it’ll add some zing to your life.
1 cup raw beet
1 medium carrot, peeled
2 organic celery ribs
1/4 red bell pepper
2 tablespoons almonds – preferably soaked overnight, soak water drained
2 tablespoons lemon juice
1 teaspoons raw ginger, minced
1 cup water
Place all ingredients into a blender, and combine until smooth and creamy. Enjoy!
There are plenty more types of soup where these recipes came from. Browse through our database of step-by-step recipes to try in the kitchen this fall.