Plant-Based Recipes

Savory Carrot Soup

We’ve got all the springtime feels so we thought we would indulge ourselves in a little bit of rabbit food! ?  Kidding of course! This carrot soup is far from pet food! Full of antioxidants, it’s the perfect savory recipe to welcome spring!

Products used: 


carrot soup


Carrot Soup


  • 1 lb. carrots, shredded and cut in chunks
  • .5 onion, chopped
  • water- enough to cover the carrots, about 3 cups
  • .75 c unsweetened almond coconut milk
  • .25 tsp salt
  • dash of nutmeg
  • 1 scoop Vanilla IdealRaw Organic Protein


  1. Add the onion, carrots, and water to a saucepan over medium-high heat.

    Give everything a good stir to mix together and pour in enough water to cover everything. Bring to a simmer and cook for 15 minutes or until the carrots have softened.

  2. Use a hand-held immersion blender, or puree the cooked veggies in a blender until creamy and smooth.

  3. Return the soup back to the saucepan if you removed it to blend, and whisk in the almond coconut milk and heat through. Whisk in the protein, salt, and nutmeg while it is still hot.

  4. Adjust seasonings to taste with sea salt.  You can also add more liquid if it’s too thick. Enjoy!

Nutritional Facts

Amount per serving

Calories 175
Total Fat 11g
Total Carbohydrates 26g
Protein 4g

Lisa Danielson

Lisa Danielson

Vegan Nutritionist

Major advocate for all things green and vegetarian. With the nickname “Veggie Lisa”, I am here to help you love veggies as much as I do! With my tips and tricks for preparing delicious veggies, you’ll never think plants are boring again.

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