Instructions

1. Wash the vegetables to remove any dirt or pesticides from the skin. Vegetables such as carrots and potatoes should be peeled after washing. Tough root vegetables, including carrots, parsnips and sweet potatoes, benefit from light steaming. While steamed vegetables aren't entirely raw, they retain most of their nutrients but are soft enough to puree easily.

2. Cut the vegetables into small chunks that can fit in your blender or food processor. The size of the chunks depends on the power of your machine. Some of the more expensive blenders on the market can puree whole vegetables without a problem, while cheaper versions work best with 1- to 2-inch vegetable pieces.

3. Add the vegetables to the blender or food processor canister. Leave the vegetables loose enough that you can stir them as needed. Powerful machines can often puree the vegetables without stirring, but most home blenders need their contents to be stirred.

4. Pulse the blender or food processor a few times so that it roughly chops the vegetables, breaking them into much smaller pieces than when added. Stop and stir the vegetables so that the large pieces at the top are down closer to the blade. Pulse the blade again to chop the vegetables. Repeat this process until the large pieces are roughly chopped.

5. Press the "puree" button on the blender or simply press down the "on" button on a food processor -- food processors don't usually have the multiple settings you typically find on a blender. Stop and stir the vegetables, pushing the vegetables on the top down to the bottom, if needed. In some cases, the vegetables work their way down to the blade without any extra help.

6. Stop and scrape the sides of the canister using a rubber spatula, and press the pieces on the side down toward the blade. Repeat this process frequently while you puree the vegetables to achieve a uniform consistency.

7. Pour some water or vegetable juice into the canister a little at a time, if needed, to make it easier to puree the vegetables. This results in a smoother but thinner consistency; liquid might not be required for raw juicy vegetables such as tomatoes and cucumbers. If the pureed vegetables are for a creamy soup, use the cream called for in the recipe when pureeing the vegetables. Continue pureeing until the vegetable puree is of uniform consistency and the liquid is well combined.