Raw Loulou's Carrot Orange and Ginger Soup

Ingredients

1/2 C freshly squeezed orange juice

1 T cashew nut butter (or any nut butter you prefer)

1/2 chopped red onion

1" chunk of peeled fresh ginger (add more or less depending on your taste for ginger)
2 large carrots peeled and chopped

Methods/steps

1) Simply add all the ingredients (starting with the oj first) into a high speed blender
2) Blend until the texture is smooth and creamy
If you wanted it slightly warmed up, you could always leave the blender on for longer and that will heat up the soup gently or alternatively you could heat up in a pan as with regular soups. 

Recipes: http://www.rawfoodrecipes.com/recipes/raw-loulous-carrot-orange-and-ginger-soup.html

Rustic Red Kale and White Bean Soup

You can substitute any other leafy green for the kale, but if you’re using quick-cooking greens such as spinach, allow the soup to cook for 25 minutes before adding the greens; then add the greens and cook just until they’re done.

Ingredients

• 1 bunch red kale (or use any other green available)
• 1 large onion, chopped
• 3 ribs celery, chopped
• 4 cloves garlic, minced
• 1/2 cup parsley, chopped
• 1/2 cup chopped fresh basil (or about 5 “ice cubes” of frozen basil)
• 1 teaspoon dried oregano
• 2 15-ounce cans diced tomatoes
• 1 15-ounce can cannellini or other white beans
• 4 cups water
• pinch red pepper flakes
• salt and pepper to taste
• Optional serving suggestions: Balsamic vinegar and soy parmesan

Instructions

1. Prepare the kale by removing the thick parts of the center rib and discarding them. Slice the leaves thinly. Measure out 4 cups of kale for the soup; save the rest for another use.
2. Heat a large, non-stick pot over medium-high heat. Add the onion and celery and cook until the onion begins to brown, adding water by the tablespoon if needed to prevent sticking. Add the garlic, and sauté for another minute. Add all the remaining ingredients, and allow the soup to simmer, adding extra water as needed, until the kale is tender, about 30-60 minutes, depending on the kale. Taste the soup and add more basil, if necessary.
3. Serve the soup, stirring a few drops of balsamic vinegar and a sprinkling of vegan parmesan into each bowl, if desired. Makes about 6 servings.

Preparation time: 15 minute(s) | Cooking time: 50 minute(s)

Number of servings (yield): 6

Each serving contains: 152 Calories (kcal); 1 g Total Fat; (5% calories from fat); 9 g Protein; 30 g Carbohydrate; 0 mg Cholesterol; 258 mg Sodium; 7 g Fiber

Source: http://blog.fatfreevegan.com/2007/02/rustic-red-kale-and-white-bean-soup.html

Carrot Soup with Miso and Sesame

Usually, recipe writers urge you to season food throughout, building layers of flavor. Here, don’t. The miso we add at the end is very salty and it’s safest to decide how much seasoning your soup needs after that.

Note: This soup is “gluten-free” with a large caveat, and that is that most miso is in part from barley and is not gluten-free. You will need to seek out a miso brand — such as this shiro miso from Eden — that is clearly marked as such for it to be good to go.

Soup

• 2 tablespoons olive oil
• 2 pounds carrots, peeled, thinly sliced
• 1 large onion, finely chopped
• 4 regular or 6 small garlic cloves, peeled and smashed
• 1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled)
• 4 cups vegetable broth
• 1/4 cup white miso paste, or more to taste

To finish

• Drizzle of toasted sesame oil
• 2 scallions, very thinly sliced

Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.
Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.
Ladle into bowls and garnish each with a drizzle of sesame oil and small mound of scallions.

Leek Soup

1 leek
1 sweet apple
2-3 potatoes
3 celery stalk
2 cups chicken broth
1 cup milk
1/2 teaspoon salt
cooking oil
pepper
salted crackers (optional)
cilantro (optional)

Part 1 (15 min)
Chop the top of the leek off . Slice the leek and celery. Peel and slice the potatoes and apple. Measure out the milk and the chicken broth and make sure you have all the ingredients.

Part 2 (45 min)
Add about 2 teaspoons of oil in a pot. Turn the stove to high heat. Add the sliced leek and cook for about 3 min. Add the chicken broth and the rest of the vegetables. Add 1/2 teaspoon of salt and mix. Cover and let it simmer on low to medium heat for 20 min until the potatoes are soft. Turn off the heat, open the cover, and let the soup cool down to room temperature (takes about 15 min).

Part 3 (15 min)
With a soup ladle, transfer the contents of the soup into a blender. Cover and blend for 20 seconds. You may have to do this multiple times depending on the size of your blender. If that's the case, just transfer the blended mix into a different bowl and keep adding the soup content to blend. Add the blended soup back into the pot. Add the milk. Warm up the soup by turning the stove on medium heat and stir the soup for about 5 min.

Serve with pepper, salted crackers, and diced up cilantro (optional).