Szechuan Carrot Soup from Cafe Gratitude

Cafe Gratitude’s chef Seizan Dreux Ellis shared this recipe for a delicious raw soup, but notes the “rich creaminess of the tahini, almond butter, and coconut meat interact with the red chilies to make it soothingly warming.”

Szechuan Carrot Soup from Cafe Gratitude

Serves 4


  • 4 cups fresh carrot juice 
  • 1 ½ cups coconut water 
  • 1 cup frozen and thawed young Thai coconut meat
  • ¼ cup shredded carrots
  • ¼ cup raw cashews
  • 1 Medjool dates, pitted
  • 2 small garlic cloves
  • One 1-inch knob of fresh ginger
  • 2 tablespoons raw sesame tahini 
  • 2 tablespoons raw almond butter
  • 2 tablespoons tamari soy sauce
  • 1 tablespoons fresh lemon juice
  • 2 teaspoons sesame oil
  • ¼ teaspoon red chili flakes


  1. Step 1

    In a blender, combine all of the soup ingredients and blend on high speed until you have a smooth, creamy consistency. To serve, garnish with a nice mound of shredded or spiralized carrots, a pinch of red chili flakes, and a few drops of toasted sesame or olive oil. This soup may be served chilled or lightly warmed in the blender.


Your email address will not be published. Required fields are marked *

Let's stay in touch

Subscribe to the Edible LA e-newsletter for updates on local food issues, events, seasonal recipes, and special issue sneak peeks.

We respect your privacy