This is a raw re-make of Deborah Madison’s Carrot-Red Pepper soup (one of my fav’s pre-raw) and tastes pretty similar. It’s light (no oil) and the dill and orange shine and gives it a unique kick. A little bit sweet, but not overpowering.

Or you could multiply the ingredients and make it a meal…but either way, it’s delicious. I had leftover stuff from making raw pizza, and this is a good way to put it to use!

This sauce gets down to basics with traditional ingredients.
The sweetness of the figs balances the acid of the tomatoes

The secret is letting it sit overnight in the fridge so the tomatoes and oil can work together.

Super easy to whip up the day before you serve it over spiral cut veggie noodles, chopped broccoli, or any other vege you like.
Crumbled rye manna bread makes this a heavier, warmer dish for fall or winter.

Serve at room temperature over ice cold veges for a textural treat.

Sometimes the way raw food has come simply blows me away! I go crazy reading recipes, and my head swirls with all the soaking sprouting blending processing layering assembling marinating dehydrating…

I wanted my taste buds and my food brain to take a break.

No salt, no oils, no fats, no spices, simply green.
I couldn’t believe HOW much I liked the results! :)

The picture does not show the salad, only the spinach. I’ll add an adequate image of this quiet little superstar of my diet soon.

Creamy, thick, savory. Warming and satisfying

I called it: Oh, boy! Mushroom Soup because I said, “Oh, boy, this is good” when I tasted it.

I used Bragg’s. I usually don’t but it was here. The “soy sauce” flavor was very comforting, but it might not be 100% raw. Feel free to adjust :)