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.

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

John B.

7:09PM PDT on May 10, 2012

Looks good. Thanks for posting it Michelle.

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Lost A.

6:00PM PDT on Apr 23, 2012

Looks sweet.

Joe S.

2:42PM PST on Dec 17, 2011

Thanks for sharing.

Joyce S.

9:54AM PST on Nov 24, 2011

Looks yummy!

Kate R.

6:53PM PST on Nov 18, 2011

sounds good

Mandi A.

2:26PM PDT on Nov 5, 2011

Sounds soo good!

MarilynBusy F.

3:35PM PDT on Nov 1, 2011

We love soup!
In the winter we love roasted root veggies...beets, carrots potatoes, turnips/parsnips, an onion and a whole head of garlic...and sometimes winter squash. If there are any leftovers, I put them in the VitaMix and add a little chicken broth and/or milk and it makes a fantastically full flavored soup the next day.

Laura S.

5:23AM PDT on Nov 1, 2011

Sorry, Michelle. I don't accept your reasoning for calling it "Roasted Carrot Soup" if the carrots aren't actually roasted. Although I'm sure that sauteeing the vegetables makes a good soup, you will get different flavor notes with the roasting process. I'm disapponted in your defense of the name. It's misleading, to say the least.

Jennifer C.

5:18PM PDT on Oct 31, 2011

Great recipe. Love it. Thanks for sharing.

Michele W.

9:57AM PDT on Aug 21, 2011

Thank you