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
Ingredients:
- 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
Preparation:
Blend everything together on high speed for 20 seconds or until creamy. Serve immediately or store in the fridge in an airtight container.
Variation:
Try using Raw Food Soup Stock in place of the water for an even deeper flavor.