The Soup Season - Raw carrot soup with yogurt and dill

Break out the VITAMIX and start adding raw soups to your daily diet. Raw soups are different from juicing as they include the fiber. Make sure you peel and wash before adding to the blender! These are really satisfying in the winter!

RAW CARROT SOUP with yogurt and dill

5 carrots-washed and peeled, the ends nipped off and cut into 2" pieces
1 onion-peeled and quartered
6+ cloves of roasted garlic with the oil (if you are a purest and want to use raw only, add 2 garlic cloves, or to taste)
2 stalks celery, washed and cut into 2" pieces
1 tsp turmeric
2 tsp chopped basil ( fresh if you have it)
3 cups filtered water
salt and pepper to taste
Splash of olive oil or oil of choice

Add before serving:
Dollup of plain greek yogurt
sprinkle of dill

Put everything in the VITAMIX except the spices and whirl on medium until blended.
Then keep blending for 2 min more and add spices while blending. At the very end, add the oil and whirl it a bit more.

Remember if you blend on high with the VITAMIX it will 'cook' the soup in just 4 minutes, so be careful! The motor is so fast that it will literally take the mixture to a boil!

This makes enough for several portions so I divide it out and stock it in the fridge. Since it's a raw soup it doesn't need to be 'heated' to eat, so it's a great dish to take to work for lunch. This soup is great with Trader Joe's seaweed chips, or more celery stalks, and you can put a dollup of plain yogurt on it to doll it up and a sprinkle of dill.

If you like a thinner soup, just add more water. You can also add some vegetable bullion if you want more flavor but I find it really tasty like this.