Carrot Top Soup

photo cred Cat

Ok, I’m on a budget so what’s inexpensive and can usually be found in your fridge all year around? Did someone say carrots, potato, onion and garlic?  Yeah, sounds about right.  Well that’s pretty much the recipe. Carrots are packed with vitamin A which assists the liver in flushing out the toxins from the body and they help prevent premature wrinkling. What? Sign me up.

Carrot Top Soup

6 carrots, sliced
2 cloves of garlic, zested
1 onion, chopped
2 med potatoes or yam, diced
1 liter organic veg stock
generous dab of coconut oil
Himalayan salt & pepper to taste

Add carrot, garlic, onion & coconut oil to large pot for 2 mins. Stir in potatoes, cover, reduce heat to low and sweat veggies for 5 mins.  Pour in stock, bring to boil, season with salt & pepper. Then simmer, covered for 25 mins.

Puree soup in your blender in batches and away you go.  And as always, I add my hemp hearts (1/4 cup) at the blending stage for added protein. Serves 4

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cat4thegoods

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Comments (1)

LOVE this recipe. What I love about cooking is that you can change things up and create new and exciting dishes…precisely why I don’t bake. Since I love chunky soups I didn’t blend at the end. I used both potatoes and sweet potatoes and didn’t have veggie stock so used salt free chicken stock. I also used a bit too much coconut oil so a lot of the coconut flavour was left but I loved it! So I added some cumin and it was delish! I’ve been heating up left overs and enjoying it at lunch and pulling a few carrots and sweet potato chunks out for the lil babe to gnaw on. Thanks for the inspiration!

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