What's Up, Doc? A Soup That Even Bugs Bunny Would Love

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Today, I‘ll show you how to make a lovely summer chilled, raw, creamy carrot soup. If you‘ve never tried a chilled soup before, I really recommend you try at least one of them. The other of course was a raw, very spicy, tomato soup from my other video. They‘re so easy to make, much easier than regular, hot soups, and much better for you.


  • 3 large organic tomatoes, chopped
  • 2 Tablespoons green onions, chopped
  • Small handful fresh basil, chopped
  • 1 avocado, peeled, pit removed
  • Juice from 1/2 a lemon
  • Approx 1 1/2 cups freshly-juiced carrots
  • Approx 1/3 teaspoon cumin


  1. Place tomatoes, green onions, basil and avocado into large mixing bowl if using immersion blender (or large blender or food processor).
  2. Pour in carrot juice.
  3. Add cumin.
  4. Add lemon juice.
  5. Whiz up with immersion blender (or blend in blender or food processor) until smooth.

You may think it‘s a funny color, but fear not. The taste is superb! If you‘d like, you can strain it before serving, but I like mine a bit chunky, with the veggies left in.

There you have it: A fantastic, chilled, raw, summer soup that‘s really good for you and your family. I‘m sure you‘ll all love it!

Note: This recipe is great for mixed or carb types. If you‘re a carb type, omit the avocado. But if you really like avocado, go ahead and add a little bit in if you want to.

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