Recipes

Fall in A Bowl: Healthy Carrot Soup

November 22, 2015

Happy Sunday dear friends!

Fall time for me is all about warm dishes as a contrast to the cold weather outside. I adore soup, it can be so nourishing and warming on a cold night. Don’t try to make me eat soup during the summer time though, unless it’s some cold yummy Gazpacho like this one. Make a batch on a Sunday and enjoy it all week long. It can be a great easy peasy dinner for a busy holiday time. If it also has the official orange color of fall, all the best! 😉

This soup is super tasty without any pretensions. No complicated spices or creams. If you are like us, you probably already have all these ingredients in your fridge: carrots, cauliflower, celery and cashews. I chose to use the cauliflower to keep it more on the low carb side and the celery adds a pit of fiber to the party. Don’t have cauliflower? You can probably switch this with some potatoes. 

I also added a bit of ginger to give me a welcomed immunity boost. So many people catch colds around the fall, so to make sure I’m not one of them I like to help out my immune system as much as I can. If you don’t have ginger or don’t like it, no problem. You’re soup will still taste pretty awesome!

Buon appetito!

carrot soup_3

carrot soup_2

 

Healthy Carrot Soup
Serves 4
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 3 carrots, chopped
  2. 1/3 cauliflower head, chopped
  3. 2 celery stalks, chopped
  4. 1 Liter vegetable stock plus water for cooking
  5. 1 handful of cashews (soaked for at least 4 hours)
  6. 2 scallions
  7. 3 garlic cloves
  8. 1 tsp freshly grated ginger
  9. salt and pepper to taste
  10. coconut oil for sauteing
  11. Toppings: Fresh basil, cilantro, coriander, tofu, hot sauce or pumpkin seed oil
Instructions
  1. Start by heating the coconut oil in a large pan and sauteing the garlic.
  2. Once the garlic is golden, add the scallions.
  3. When the scallions are softened, add the carrots, cauliflower, celery, ginger and vegetable stock. Add enough water until all of the veggies are covered.
  4. Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender (test by pinching a carrot with a fork).
  5. Transfer to a blender (or use an immersion blender) and blend with the cashews until smooth and creamy.
  6. Serve immediately with chosen toppings.
Notes
  1. I used basil tofu and it was an amazing combo.
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