Curried Carrot Soup

Curried Carrot Soup

Curried Carrot Soup
Serves 2
As part of L2B's focus on Indian food this week, here is a sweet, vegan well-spiced Indian soup that's easy to make and has a terrific blend of savory notes.
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Prep Time
5 min
Cook Time
6 min
Total Time
11 min
Prep Time
5 min
Cook Time
6 min
Total Time
11 min
Ingredients
  1. 6 (366 g) medium carrots, cut in large pieces
  2. 1 (70 g) small onion, roughly chopped
  3. 2 cups (480 ml) vegetable broth
  4. 1/2 cup (120 ml) plain soy milk
  5. 3/4 teaspoon curry powder
  6. 1/8 lemon, peeled
  7. 1/2 teaspoon salt
  8. Ground black pepper, to taste
Instructions
  1. Place all ingredients in Vitamix container and replace lid. Start at Variable 1, then slowly ramp up to 10 and switch machine to high. Blend for 6 minutes or until steam begins to escape through clear plastic plug in top of lid. (You may have to remove plug to see this).
  2. Soup will come out HOT and silky smooth.
  3. OPTIONAL: To add texture, consider adding cooked potatoes, cooked carrots, sauteed onions, or any cooked root vegetables after initial blend cycle is complete. With lid still in place, switch from High back to Variable, then drop speed to 1. Remove clear plug from lid and drop additional ingredients into container. Quickly pulse speed up to 4 or 5 for approximately 3-5 seconds, then drop back to 1. Turn off machine and serve immediately.
Notes
  1. For additional decoration, drizzle (soy or dairy) yogurt in 3 concentric circles coming out from center (see picture). Using a knife, start at the center and pull out towards edge of bowl. Do this all the way around the bowl. The picture has approximately 18-20 lines, but it'll be plenty pretty if you do less.
Adapted from Vitamix
Adapted from Vitamix
Learn2Blend http://learn2blend.com/

Curried Carrot Vitamix Soup

Celery Potato Soup

Celery Potato Soup

Celery Potato Soup
Yields 6
Combining the thick hearty feel of root vegetables and the tanginess of buttermilk, this earthy soup can be served hot or chilled.
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Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Ingredients
  1. 3 tbsp vegetable or olive oil
  2. 1 lb. celery, roughly chopped
  3. 1/2 cup onion, roughly chopped
  4. 2 1/2 cups vegetable stock
  5. 1 cup low fat buttermilk
  6. 2 medium Russet potatoes, quartered
  7. 3 garlic cloves, roasted, peeled
  8. Salt and freshly ground black pepper, to taste
Instructions
  1. In a stockpot, bring 6 cups of water to a boil. Place potato quarters into water and boil until soft; about 20-25 minutes.
  2. While potatoes are boiling, heat oil in a medium saucepan on medium-low to medium. Sauté celery and onions in oil until softened (about 6-8 minutes).
  3. Add vegetable broth to celery/onion mixture and let simmer for about 25 minutes.
  4. Place all cooked ingredients, buttermilk, garlic, salt, and pepper into the Vitamix container in the order listed and secure lid.
  5. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High.
  6. Blend for 2 minutes.
  7. Serve immediately.
Notes
  1. To make soup vegan, substitute canned coconut milk for buttermilk and add a little vegan sour cream. Don't use the refrigerated version of coconut milk in the cardboard container; it's not thick enough.
Adapted from Vitamix
Adapted from Vitamix
Learn2Blend http://learn2blend.com/
Celery Potato Soup

Acorn Squash Soup

Acorn Squash Soup

Acorn Squash Soup
Yields 4
Hearty and sweet, this soup is perfect for cold days, or when you just want to feel warm and content all day.
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Prep Time
1 hr
Cook Time
5 min
Total Time
1 hr 5 min
Prep Time
1 hr
Cook Time
5 min
Total Time
1 hr 5 min
Ingredients
  1. 2 cups vegetable broth
  2. 1/2 cup low fat evaporated milk
  3. 1/2 medium acorn squash
  4. 1 tsp maple syrup
  5. 1/8 tsp nutmeg
  6. 1/4 tsp ground cinnamon
  7. salt and pepper, to taste
  8. 1 tsp nutritional yeast (optional)
Instructions
  1. Preheat oven to 400 degrees. Peel squash with a vegetable peeler. Cut in half and remove seeds.
  2. Place both halves on a foil-covered baking sheet, and bake for 1 hour.
  3. Remove from oven and place all ingredients into Vitamix container. Start machine on Variable 1, then raise to 10. Flip from Variable to High.
  4. Blend for 5 minutes, or until steam escapes from lid vent.
  5. Turn off machine. Serve immediately.
Notes
  1. Great tip: Serve this soup in a hollowed-out bread bowl. You can either buy the bread and hollow it out yourself, or buy it at your local bakery.
  2. Also, you can reserve some of the squash peel to use as a garnish if you're feeling fancy.
Adapted from Vitamix
Adapted from Vitamix
Learn2Blend http://learn2blend.com/
Acorn Squash Soup

Vitamix Japanese Miso-Shiitake Soup

Vitamix Japanese Miso-Shiitake Soup

Vitamix Japanese Miso-Shiitake Soup
Yields 5
Fresh and earthy, this Japanese-inspired soup is perfect for those nights where you want something light and simple.
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Prep Time
30 min
Cook Time
5 min
Total Time
35 min
Prep Time
30 min
Cook Time
5 min
Total Time
35 min
Ingredients
  1. 3 cups shiitake or oyster mushrooms, sliced
  2. 2 tbsp soy sauce, preferably nama shoyu
  3. 1/2-1 cup extra virgin olive oil
  4. 3 tbsp miso, white or brown
  5. 1 x 1 inch cube fresh ginger root, peeled
  6. 1 garlic clove, peeled
  7. 3 cups water
  8. 1 scallion, chopped
Instructions
  1. Marinate mushrooms in soy sauce and 3 Tablespoons olive oil. Set aside to marinate (ideally for 30 minutes or more).
  2. Put miso, remaining olive oil, ginger, garlic, and water into the Vitamix container in the order listed and secure lid.
  3. Set to Variable 1.
  4. Turn on machine and slowly raise speed to Variable 10, then switch to High.
  5. Blend for 30 seconds for room temperature soup. Blend for 6-8 minutes for hot soup.
  6. To serve, pour equal portions of soup base into four bowls. Place marinated mushrooms and chopped scallions onto top of each bowl.
  7. Serve immediately.
Notes
  1. Soup base with toppings will keep for one day. Soup base will keep for four days, and toppings will keep for two days in the fridge when stored separately. This recipe can be reduced by half and made in smaller containers.
  2. Additional Note: Soy sauce and miso contain a substantial amount of sodium. If this is a concern, look for reduced sodium soy sauce, or reduce the portion of each in the recipe. To compensate, try adding more ginger.
Adapted from Ani Phyo
Adapted from Ani Phyo
Learn2Blend http://learn2blend.com/
Vitamix Japanese Miso Soup

Vitamix Broccoli Cheese Soup

Vitamix Broccoli Cheese Soup

Vitamix Broccoli Cheese Soup
Serves 2
Easy, quick, and hearty broccoli soup that packs a punch.
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Prep Time
2 min
Cook Time
6 min
Total Time
4 min
Prep Time
2 min
Cook Time
6 min
Total Time
4 min
Ingredients
  1. 1 cup regular or skim milk
  2. 1/3 cup lowfat cheddar cheese
  3. 1 cup broccoli or cauliflower
  4. 1/4 cup onion
  5. 1 tsp cornstarch
  6. 1 serving bouillon or soup base (recommended: Edward & Sons "Not Chik'n" cubes)
Instructions
  1. Place all ingredients in blender in order listed. Slowly ramp up from 1 to 10, then switch to high. Blend 6-8 minutes until smooth and hot. Serve immediately.
Notes
  1. For smoother soup, steam vegetables ahead of time. Also, if you'd a little texture, drop speed down to 1 after soup is finished and add 1/4 cup more broccoli, then blend for 5-10 seconds.
Adapted from The Wisdom & Healing Power of Whole Foods
Learn2Blend http://learn2blend.com/
Vitamix Broccoli Cheese Soup

 

Raw (No) Cream of Mushroom Soup

Raw (No) Cream of Mushroom Soup

Raw (No) Cream of Mushroom Soup
Serves 2
When you're an omnivore or even a vegetarian, giving up dairy can be super tough. One secret: replace the same "mouth feel" you get with dairy with other things. This creamless soup gets the same mouth feel from cashews and avocados, so your brain thinks it's eating real cream of mushroom. A few rounds of this, and you won't need the real thing, ever!
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Prep Time
10 min
Cook Time
4 min
Total Time
15 min
Prep Time
10 min
Cook Time
4 min
Total Time
15 min
Ingredients
  1. 2-3 cups water
  2. 2 cups mushrooms; variety of crimini, portobello and shitake or chose one
  3. Trim stems of mushrooms, chop and set aside. Will be used as garnish.
  4. 1/3 cup yellow onion, chopped
  5. 2 cloves garlic
  6. ½ cup cashews, soaked (If you are on a cleanse leave out)
  7. ¼ - ½ cup avocado
  8. 1 ½ cup marjoram or thyme
  9. 1/2 tsp sea salt
  10. 1/4 cup leek, opt
  11. Optional garnish: hot chili oil
Instructions
  1. Place all ingredients into container in order listed. Start on 1 and slowly ramp up to 10, then switch to high. Blend for 3-4 minutes or until soup is warm. Use a meat thermometer to check temperature (ideal goal is 116-120 degrees. Pour into serving bowls and add chopped mushroom stems, chopped parsley and a dash of pepper.
Notes
  1. The directions indicate blending for 3-4 minutes, which will keep the soup "raw." If you would prefer the soup hot, blend for 5-8 minutes.
Adapted from WeLikeItRaw.com
Adapted from WeLikeItRaw.com
Learn2Blend http://learn2blend.com/
Raw (No) Cream of Mushroom Soup

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