Carrot Soup

I haven’t tried this one yet, but it sounds pretty easy and delicious (if you like carrots).  It’s loaded with beta carotene, which is excellent for boosting immunity, healing infections and preventing macular degeneration among many other positive health benefits.

All Natural Ingredients:

  • 3 tablespoons extra virgin olive oil
  • 1 large leek, sliced
  • 2 pints vegetable or chicken stock
  • 4 organic carrots
  • 3 oz ground almonds
  • 2 egg yolks
  • seal salt & black pepper to taste

How to:

  1. In a large saucepan, heat oil and leek for about 5 minutes on medium-high heat, stirring to prevent burning
  2. Add stock, carrots & almonds
  3. Turn down to simmer and leave veggies to soften (about 15 minutes)
  4. Beat yolks in a bowl
  5. Blend carrot & almond mixture in a blender
  6. Pour into bowl with eggs yolks & beat
  7. Pour all ingredients back into saucepan, heating mixture gently
  8. Add salt & pepper to taste
  9. Serve with organic bread or croutons
  10. Enjoy!

{image via inspired2cook.com, which has another delicious sounding recipe for Roasted Carrot Soup}

Have a wonderful weekend!

And I want to wish an especially wonderful weekend and happy birthday to my fabulous friend & fellow blogger Monique! Best wishes & lots of love! xo

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20 comments

  1. I have not tried carrot soup but it looks yummy, especially with some fresh bread. Perfect healthy meal for the fall.

    I wonder how many little carrots you would have to use instead of the large ones (I have an entire bag of organic baby carrots).

    Thanks for the recipe, hope you have a wonderful weekend!!!!

    xoxo

  2. Sounds delicious and I love that there’s no dairy in it at all but still creamy. I haven’t cooked with leeks before and slightly intimidated … looks like it’s time to start! xo

  3. I love it! I use something really similar (adding nutmeg for gentle spice :)). I’m getting all into souper-soup mood – thanks for the delicious recipe!

  4. This is perfect timing! Thank you for posting this. I am trying to get over pink eye…and this cold still…and since carrots are good for eyes, this would be perfect.
    I hope you have a great weekend, Annie!

  5. I was just reading how beta carotene is great to load up on during cold/flu season so this is a must try…

    hope you had a fab bday monique ! <3

  6. I eat carrots as a snack almost every single day. It’s kind of a running joke around work with my huge bag of carrots that takes up lots of room in the refrigerator. But I’ve actually never tried carrot soup. This looks delicious! Thanks for the recipe, I need to try it out. And your walnut cinnamon coffee cake muffin sounds fantastic. I love anything with “holiday” flavors and that muffin is packed with them. Hope you had a great weekend!

    xo
    Valerie

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