Carrot, Cumin & Coriander Soup

Recipe from The Raw Kitchen Cookbook

Recipe from The Raw Kitchen Cookbook


8 carrots, chopped
3 cups (750ml) coconut milk
3 tomatoes
1/4 Tbsp ground cumin
2 Tbsp coriander seeds
3 Tbsp miso paste
1 tsp salt
2 tsp freshly ground black pepper 2 Tbsp yoghurt, to serve
3⁄4 cup (21g/0.9oz) coriander leaves, plus extra to garnish


Peel carrots and trim off the tops and bottoms. Chop into 2cm pieces and place in the high-speed blender. Add the rest of the ingredients to the blender. Blend on medium for 1–2 minutes or until preferred consistency is reached. Warm on stove top until slowly bubbling, stirring so that bottom doesn’t catch. Serve in bowls with a dollop of yoghurt and a sprig of coriander on top.

Serves 4

Recipe from Love By Olivia

Spring Cleansing

There is a clear-crisp feeling in the air that has the power to reveal new visions and inspires new possibilities.  In nature this is the best time to plant seeds, we can mirror nature’s way in our lives by sowing the seeds we wish to harvest in the upcoming months. So when the spring equinox passes on September 23rd, the shift in universal energy will infuse us with the inspiration to ‘spring’ into action setting us up for the season ahead - summer!  

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