Here are some great Raw soup Recipes By Living Tree

Living Tree Energy Soup
The inspiration for this comes from several of sources. First, there is the excellent booklet, Nature's Healing Grasses that appeared some 30 years ago. It was written by H.E. Kirschner, a physician who was able to heal people afflicted with serious illness by putting one and all on a simple regimen: They would prepare a "green" drink" at least once a day. It consisted of several of greens, including "weeds" like malva, purslane and lambs-quarters, as well as cultivated greens like parsley. These were put in a blender and blended with pineapple juice. The mixture was drunk immediately after preparation.

3 carrots sliced thinly or diced
2 beets sliced thinly or diced
1 apple or cucumber (in season) diced
Chopped parsley, celery, kale, collards, arugula, endive, spinach, cabbage, cilantro, chard and lettuce (your choice)
Avocado
Lemon juice

Put the mixture into blender. Add spring water or freshly made carrot juice. If you want to supercharge the drink, add a handful of wheatgrass. Blend into a thick, smooth "soup". Serve immediately. One variant is to grind in a seed mill or coffee grinder some flax, sesame, sunflower, pumpkin or chia seeds and toss it in. Another variant is to add a chopped apple.

Cream of Mushroom Soup
Delicious as either a soup or a gravy. Can be gently heated (make sure it doesn't get warmer than 118 degrees Fahrenheit, which is warm, not hot to the touch) and served over nut or vegetable loaves. Because of its richness, 1/2 cup is a sufficient portion.

1/4 cup almond butter or tahini
1 1/2 cups quartered mushrooms
1 to 2 T Chopped onions
1 tsp Bragg's
1 pinch sea salt 1/2 cup water
4 tsp minced mushrooms

In a blender, combine the almond butter, quartered mushrooms, onions, parsley, Bragg's, salt and water. Blend until smooth. Pour into a serving bowl. Top with the chopped mushrooms. Yields 1 cup.
Everybody's Favorite Celery-Cilantro Soup
Adapted from a recipe from the Live Food Factor by Susan Schenck.
1 bunch celery (about 8 stalks)
1 bunch cilantro
1 bunch fresh dill
1 cup Living Tree Alive Olive Oil
1/2 cup Living Tree raw almond butter or raw tahini
3 cloves garlic
1-2 T unpasteurized mayo
1 T nama shoyu
1/4 cup lemon juice (if not available, raw apple cider vinegar)
8 cups water

Blend in a K-Tec or Vita-Mix, adding a little of the ingredients at a time until creamy. This is a big hit everywhere I have taken it. I always get requests for the recipe! If you want to make it creamier, simply add more celery stalks and a little more almond butter or olive oil. Serves about 10.

The Live Food Factor by Susan Schenck
This book deserves to be a classic. It is well researched and provides answers to questions people so often ask..It is the best compendium we've seen on alive food.We hope to do a review in our next issue. Copies may be ordered by writing to Susan at livefoodfactor@yahoo.com

Carrot and Almond Soup
1/2 cup almonds, soaked 8-12 hours
1 1/2 carrot juice
1 small clove garlic, chopped
2 tsp chopped parsley
1 tsp Bragg's
Squeeze of lemon juice
Alfalfa sprouts
Handful of corn

In a blender, combine almonds and carrot juice, blend thoroughly. Add garlic, parsley, Bragg's and lemon juice. Blend until smooth. Pour into serving bowls, garnish with alfalfa sprouts and corn or bits of onion. Serves 2.

Almond creamy soup base for 100 soups
This is a fantastic Soup base that can be used to create numerous wonderful soups

1 1/2 cups sprouted almonds
2 cups filtered water
2 lemons, juiced
1 garlic clove
1 tbsp. flaxseed oil
1/2 tsp. ground cumin
1/2 tsp. Celtic sea salt

Put all ingredients above into a blender and blend very well. This is your Almond Creamy Soup Base.
Try the variations below.

Lemon Zucchini Bisque:
2 small zucchini, grated
1/2 cup finely minced shallot (or onion)

Corn-Off-The-Cob:
1 corn, cut off the cob
1/4 cup finely minced shallot
1/4 red bell pepper, finely chopped
2 mushrooms, finely chopped

Almond-Beet Borscht:
1/2 beet, grated
1/2 cup chopped cucumber
1/4 cup finely minced chives
sprinkle of chopped dill