Easy Healthy Carrot soup

Easy Healthy Carrot soup

Carrot soup

Carrots are by far the most popular vegetable in our house.  The kids like them in all shapes and sizes, raw or cooked, steamed or roasted, sticks, circles, semi-circles, with a dip, on their own. Is that the case for all kids? I am not sure, but I think it must be a fairly popular vegetable anyway.

I have never tried to make a carrot cake, because I think it is a bit of a fraude, it sounds so much healthier than it is.  Because my kids love carrots as a vegetable I don’t need to hide them or cover their taste with sugar. There are lots of other vegetables that would benefit from that kind of disguise instead, but not carrots.

I had never made them into a soup either, until my soup challenge I did a few months ago. I thought that would do nicely on a blog called More Than Just Carrots, so I made some, with some parsnip and red pepper added to it as well. It became a fairly sweet soup as you can imagine. The spices gear it up to give it a nice rich flavour. You could add some extra chili if you are up for it, but my kids don’t like things too spicy just yet.

 Enjoy!

 

Carrot soup

Carrot soup

Carrot soup

Carrot soup

 

Easy Healthy Carrot soup

From at

Prep: Cook: Yield: 1.25 lTotal:

You'll Need...

  • 4 big carrots
  • 1 parsnip
  • 2 red peppers
  • 1 can white beans
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp paprika
  • pepper and salt

Directions

  1. Preheat the oven to 180 º Celsius.
  2. Clean the carrots, the parsnip and the red peppers. Cut them into chunks and bring them into an oven dish.
  3. Season with some salt and pepper and a tablespoon (or 2)  olive oil over the vegetables. Stir them a little so the vegetable chunks get  coated with the olive oil.
  4. Roast the vegetables during 45 minutes in the oven. Given them a stir around 20 minutes so they cook evenly.
  5. When the veggies are roasted and are soft enough to be blended, bring them to your soup pot if you are using a stick blender or to your food processor if you are using that one.
  6. Add the spices and about 1 liter of water.
  7. Blend well and season to taste if necessary.

Additional Notes

from More Than Just Carrots

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