Carrot Soup

A light soup with almond milk and added shallots to bring out a savory flavor!

Serves: 1


(use organic ingredients where possible)

  • 3 carrots, juiced
  • 1 shallot (small)
  • ¼ cup almonds (soaked overnight)
  • 1 cup water (ice water)
  • Vegetables of your choice (cucumber, spring onions, avocado, corn, tomatoes)
  • Salt and pepper
  • Nut milk bag


  1. Prepare your vegetables by slicing them into very small pieces.
  2. Season your salad with salt and pepper.
  3. Set aside.
  4. Add the almonds to a Vitamix with the water, then your shallots, season with salt, and blend well for at least a minute.
  5. Strain your milk by using your nut milk bag.
  6. Add your carrot juice to the almond milk.
Featuring: Chef Cynthia Louise
Audio Languages: English
Subtitles: English