Raw Curried Carrot Parsnip Soup

I’ve been experimenting with making better use of my Vitamix. So, in addition to the various smoothies we make every day, I decided to create some delicious soup recipes that would be equally quick and easy to make.

I’ve converted a non-raw soup recipe that I used to love, from a Moosewood Restaurant cookbook, into a raw recipe that could be made start-to-finish in my Vitamix – a flavorful curried carrot parsnip soup with the zing of ginger that would be perfect as an appetizer, before pretty much any meal (apparently eating soup before a meal tends to decrease the total amount eaten during the meal, and it is a great way to lose weight without having to consciously limit what you eat).

Raw Curried Carrot Parsnip Soup Recipe (serves 4)

4 cups hot water
2 chops of chopped carrots
2 cups of chopped parsnips
1 cup apple juice
1 cup orange juice
1 vegetable bouillon cube
2 tbsp fresh ginger
1/2 tsp cinnamon
1/2 tsp turmeric
1 tsp cumin
1/4 tsp cayenne
1/4 cup fresh cilantro
1 tbsp lemon juice

Add all ingredients to Vitamix; blend on high for 5 minutes. Serve, with salt and pepper (and, if you’d like, a dollop of plain yogurt mixed with chopped cilantro – can you tell I LOVE fresh cilantro?) to taste.

Nutritional breakdown [from NutritionData.com]
This food is low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Folate and Potassium, and a very good source of Vitamin A, Vitamin C, Vitamin K and Manganese.

Calories – 150
Protein – 2 grams
Fiber – 6 grams
Fat – .9 grams
Vitamin A – 219% DV
Vitamin C – 80% DV
Vitamin K – 34% DV
Thiamin – 12% DV
Vitamin B6 – 10% DV
Folate – 19% DV
Magnesium – 10% DV
Potassium – 20% DV
Manganese – 31% DV