If you love Indian food and practice a raw food diet, this simple recipe for Raw Indian Curry Soup is sure to please. Raw food soups are a handy snack to have around. They carry many flavors and can satisfy on the spot. The jicama in this recipe adds creaminess and a touch of sweetness. If you cannot find jicama you may wish to substitute a 1/2 cup of soaked cashews or macadamia nuts to make up for the rich, creamy texture.
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 4 cups
- 2 cups chopped zucchini
- 1 cup chopped cucumber
- 1 cup chopped jicama
- 2 stalks celery
- 1/4 cup chopped red or yellow onion
- 2 cloves garlic
- 1 tablespoon peeled and minced ginger
- 1 tablespoon lemon juice
- 1 1/2 teaspoons curry powder
- 1 tablespoon agave nectar, optional
- 1/2 teaspoon sea salt
- 1 cup water
- 2 tablespoons nama shoyu
- 1 to 2 fresh chili peppers, or 1/2 teaspoon cayenne, optional
Blend everything together on high speed for 20 seconds or until creamy. Serve immediately or store in the fridge in an airtight container.
Try using Raw Food Soup Stock in place of the water for an even deeper flavor.