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Carrot, Ginger, and Basil Soup Recipe


Umami is the fifth flavor that our palate can detect: there is sweetness, bitterness, sourness, saltiness, and umami, which is separate from all of those tastes but enhanced by saltiness. Umami is difficult to describe, but it is more or less a meaty, brothy flavor, like from marrow, mushrooms, aged cheeses, meat, spinach, and the like. Sometimes sweet smoothies just aren’t doing it for me and I crave a savory meal. That’s when I hit the raw soups, and what makes raw soups delicious is umami flavor with a touch of salt. Nutritional yeast flakes loaded with B vitamins (which are extra essential for vegans) and fermented bean paste (like miso), are two delicious umami flavor enhancers and I use them in practically every raw soup I make, like this carrot, ginger, and basil miso soup.


  • 5 scraped carrots
  • ⅛ raw sweet Vidalia onion
  • 1 Cup of filtered water
  • 1 Teaspoon miso
  • 3 Tablespoons nutritional yeast flakes
  • 1 Teaspoon nama shoyu
  • 5 leaves of fresh basil
  • ¼ Cup of raw cashews
  • ¼ -inch knob of raw ginger


Add all ingredients to the blender and blend until smooth.