Tag Archives: soup

Raw Sweet Potato, Carrot & Spinach Soup

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I’ve been having a heck of a time getting warm today even though it’s supposed to be a record breaking warm day. I decided to have soup for lunch and boy was it GOOD! 🙂

raw_sweet_potato_carrot_spinach_soup

I bought some sweet potatoes the other day and wanted to use them but, like a lot of days, I sometimes feel sweeted out from all of the fruit I eat and most of the recipes season with cinnamon, nutmeg and ginger. I wanted something spicy!

I chopped up a large carrot and blended it with a cup of water. I then cut up two sweet potatoes and chunked them and tossed them in. The mixture was pretty thick so I added another cup of water. Then I found some little orange peppers that I forgot I had and tossed in a couple of those and some onion. I then added some of the home made taco seasoning that is always in the cupboard and cilantro. Oh how I love cilantro! 

I blended it all in the Vitamix until it was warm. Then I poured about 2/3 of the soup into my bowl and added a big handful of spinach to the remaining soup in the blender and blended it. I tried to swirl the two colors of soup but I think I had too much green to make it pretty but, oh well, it was delicious and that’s better than pretty, right? 

Raw Sweet Potato, Carrot & Spinach Soup
Serves 1
Delicious, spicy raw soup!
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 large carrot
  2. 2 cups water
  3. 2 sweet potatoes
  4. 2 mini orange peppers
  5. 1 cup spinach
  6. chopped onion to taste
  7. 2 tsp home made taco seasoning*
  8. cilantro to taste
Instructions
  1. Place 2 cups of water in Vitamix and add carrot. Blend.
  2. Add chopped sweet potato and peppers. Blend until smooth.
  3. Add onion, taco seasoning and cilantro. Blend until warm.
  4. Pour 2/3 of soup into bowl. Add spinach to the remaining soup and blend until smooth. Pour in the middle of first soup and swirl. Garnish with more cilantro and cracked black pepper. Yum!
Adapted from Raw Carrot and Sweet Potato Soup with Spinach
Adapted from Raw Carrot and Sweet Potato Soup with Spinach
Lauri Rottmayer https://www.rottitude.com/
 *I use the taco seasoning recipe found here.

 

Butternut Squash Soup!

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Welcome fall! It’s soup time. 🙂

The other day, I finally got my Vitamix. I was SO excited. That first night I just started throwing some stuff in: tomatoes, zucchini, red pepper, and I don’t know what else and it was good! I was amazed at how the Vitamix actually made the soup hot without cooking it and it really filled me up.

Today we were out shopping and I saw a butternut squash. I’m trying to remember if I’ve ever eaten butternut squash before but I don’t think I have. I wanted to make soup out of it.  My first challenge was: how do I peel this thing?

Julienne Peeler

A week or so ago, I got a great julienne peeler that I hadn’t had a chance to use yet so I thought I’d try it. It worked great! Chopping the squash after that was a breeze. 

I loaded the cut up squash into the Vitamix and blended it. Then I added onion, apples, ginger, allspice and cinnamon and blended it all on high for five minutes.

I ended up with this amazing, photogenic soup!

raw_vegan_butternut_squash_soup

This was delicious and I will definitely make it again. I think the next time I’ll try some different spices. The ones I used this time were great and lent themselves to the sweetness of the squash and apples but I think maybe something spicier might be nice, too! 🙂

 

Paleo Vegetable Beef Soup

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So it’s been super cold here.

Soup time!

I had been trying to think of what to do with all those (ha ha) soup bones I have in the freezer from the half cow we bought.

I’ve never used a soup bone to make soup before so I wasn’t sure how it really worked. This recipe called for 1/2 lb of beef and I would imagine we had that much beef on the bones I put in the soup. I could have just used the bones.

But, the soup is loaded with beef and chock full of veggies. It’s delicious and healthy and WARM! 🙂

Paleo Beef and Vegetable Soup
soup bone
1/2 pound stewing beef
3 quarts water
1-2 bay leaves
1 small head of cabbage
4 medium to large carrots
4-6 stalks of celery
1 medium-large onion
1 can tomatoes, cut up
6 oz. tomato juice

Put a soup bone and 1/2 lb. stewing beef in a large pot and fill with 3 qts. water. Add bay leaves. Simmer 2-3 hours, Skim top from time to time. Chop coarsely the cabbage, carrots, celery and onion.  Remove bone from soup and add vegetables. Cook 30 minutes. Add tomatoes and tomato juice.
Bring to a boil again and serve.