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Roasted Carrot Soup
It’s a rainy day here in Canada’s beautiful rainforest. While the ancient cedars and diverse wildlife add to the majesty of the Clayoquot Sound region, the rain and dampness that sustains these precious trees and creatures can leave me feeling a bit chilly. And what could be more warming than a nice homemade bowl of soup? Well, maybe a nice homemade bowl of soup, a long soak in a hot bath, and afterward curling up by the fire cuddled with my hubby.
Before I head to the kitchen to start making Roasted Carrot Soup, I thought, why not share this delicious (and oh so simple!) recipe with everyone else who is in need of some warming comfort food that’s full of nutrition? So, here’s one of my favourites, from my new book, The Life Force Diet. Hope you enjoy it. And maybe when I’m done, I’ll head for that bath and some serious cuddle-time with my husband, Curtis. Now that’s a perfect rainy day forecast!
The Life Force Diet Roasted Carrot Soup
Serves 2 to 4
6 large carrots, chopped
2 tbsp. extra virgin olive oil
2 cloves garlic (whole)
1/2 tsp. cumin
1 tsp. Himalayan crystal or Celtic sea salt
1/2 Dash cayenne pepper
3 - 4 cups water, depending on preferred thickness
1. Saute carrots in olive oil over low to medium heat until softened.
2. Add whole garlic cloves and continue sauteing until garlic is soft and carrots are lightly browned.
3. Place all ingredients in a blender and blend until smooth.
4. Heat and serve. If using a Vita-Mix blender, continue blending until soup is hot; then serve immediately. If not, then blend all ingredients together, heat, and serve.
Serving suggestions: Top with a handful of raw, unsalted pumpkin seeds.
Excerpted from The Life Force Diet (Wiley, 2009). Copyright Michelle Schoffro Cook
Michelle Schoffro Cook, DNM, DAc, ROHP, RNCP is a best-selling and six-time book author and doctor of natural medicine, whose works include: The Life Force Diet, The Ultimate pH Solution, and The 4-Week Ultimate Body Detox Plan. Learn more at: www.TheLifeForceDiet.com.
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19 comments
add your comment »How easy, I'm going to try this one. Thanks Michelle :)
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I am looking forward to trying this recipe today. I am told that the vitamin A in carrots is important to help the immune system recover from a cold. Maybe there's some coconut milk somewhere in my cupboard-there's definitely some almond milk. I may also add grated Ginger that's good for my tummy, being challenged by stress lately... Good Health to all & Peace
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GREAT recipe & good for you as well!
Full of good nutrition for a quick meal.
Thanks so much for sharing with all CARE2 members.
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The best recipes start simple and then people give them their own personal touch.. It's a great recipe!
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While I called the soup "Roasted" the carrots are sauteed to save on preparation time. But, sauteing them until they are lightly browned gives the same wonderful, rich flavor of roasting. You can definitely use stock, coconut milk, almond milk, or other option to add flavor and creaminess, but I tried to make the recipe easy for anyone, even if you don't have access to these items.
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@Chris W.: Even better than soy: Try coconut milk (or coconut cream, as it's not really the coconut milk but crushed coconut flesh mixed with water)! This has become my favorite cream substitute, not because I'm a vegan, but because it just tastes so darn good in almost anything! Look for brands without preservatives and additives-- they'll be fresher and healthier.
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I will actually roast the carrots and it will be even better! :-)
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Damn, I need a blender! Sounds soooooooo good and savory.
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Thanks Michelle. It sounds divine, must try it when I get home
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I find that so many carrot soup recipes are too sweet for my palate but this one has a sweet and savory taste that is really rich and comforting. I'm going to add it to my favorite comfort foods.
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