For the vegetable yogurt flip, peel fresh carrots, celery and parsley root, tear finely and puree with a food processor until smooth.
Add orange and lemon juice and whip again. Mix yogurt with sour cream.
Pre-chill four glasses. Blend yogurt mixture and honey with blender (on high speed) until well blended, then combine with pureed vegetables and blend well again.
Pour the vegetable yogurt flip into pre-chilled glasses and serve immediately very cold (add ice cubes if necessary).