Creamy Red Cabbage and Carrot Soup



  • 1 medium red cabbage, cored and cut into medium chunks
  • 4 dates, pitted
  • 1 tsp sea salt
  • 1/4 cup apple cider vinegar
  • 1 large carrot cut into 2-inch pieces
  • olive oil or pumpkin seed oil (to taste)


1. Cut about 1 cup of the cabbage into thin strips (for topping) and set aside.

2. In a large pot, add in the rest of the cabbage, dates, sea salt, vinegar, and carrots and bring to a boil. Lower the temperature to a simmer, cover the pot and cook for about 20 minutes.


3. Put all contents into a blender and puree until smooth.


4. Top with shredded cabbage and drizzle with oil.

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