All posts in Beta-Carotene

Roasted Carrots Vegan Healthy Soup Recipe

healthy soup recipe roasted carrots nutrition VancouverToday I made a super easy healthy soup recipe.

I’ve mentioned in the past how much my dogs love veggies, and while Hana’s favourite is kale stalks, both of them love carrots. As a result, I buy carrots and cut them into sticks for them to have a treat after breakfast. They’re little dogs though, so your standard bunch of carrots is too many for me to pre-cut for just them. That left me with half a bunch of carrots, and neither my husband nor I like raw carrots.

I do, however, like roasted carrots. And, this roasted carrots soup is now one of my favourites!

And, it’s worth finding a way to like carrots. They’re inexpensive, locally grown, and, of course, good for you. Best recognized for supporting eye health, its high antioxidant content also means it can protect against heart disease, strokes, cancer, and dementia. Pretty good for a simple tuber.

Easy Healthy Soup Recipe

You can put together this easy-to-make healthy soup recipe with a few staples from your kitchen.

Roasted Carrot Healthy Soup Recipe
Write a review
Print
Ingredients
  1. 3 large carrots, cut into small rounds
  2. 1 Tbsp camelina oil or coconut oil (for carrots)
  3. 1 Tbsp camelina oil or coconut oil (for onions, celery, and ginger)
  4. 1/2 medium onion, diced
  5. 1 large rib celery, diced
  6. 1 Tbsp minced fresh ginger (from about 1/2-inch piece, peeled)
  7. 2 cups vegetable broth
  8. 1 tsp sea or Himalayan salt
  9. 1/8 tsp ground pepper
  10. 2 cups water
Instructions
  1. Preheat oven to 375°F
  2. Mix 1 Tbsp oil with carrots and place on a baking sheet or in a baking dish
  3. Roast carrots for about 1 hour, until they are tender and lightly browned in a few places
  4. Warm 1 Tbsp oil in a medium to large saucepan
  5. Add onions and cook for 2-3 minutes,until they are translucent
  6. Add celery and ginger and cook until celery a bit soften and onions lightly browned
  7. Add in vegetable broth, roasted carrots, salt pepper, and 2 cups of water
  8. Bring to a boil
  9. Reduce heat to medium low and cover
  10. Cook for about 45 minutes, simmering soup until carrots are very soft
  11. Remove from heat and allow it to cool
  12. Puree soup in batches in a blender or with an immersion blender
  13. Reheat when ready to serve
Notes
  1. Initially I had thought I'd need to add cinnamon or some sort of spice, but I don't think it needs anything more than this. Simple and delicious!
Acupuncture, TCM, natural health, Vancouver, BC http://www.activetcm.com/
More

Immune boosting food tip of the day

Betcha Bugs Bunny didn’t get sick often. Carrots are one of the richest sources of beta-carotene. Beta-carotene converts in the body into vitamin A, a powerful antioxidant that helps strengthen cells against viruses.

Beta-carotene also assists in fighting cancer, preventing heart disease, and helping vision. The vitamin K in it is important for healthy blood clotting and the healing of wounds. The chromium in it helps stabilize blood sugar levels. And, the fibre aids digestion and helps lower bad cholesterol.

Since raw carrots can be hard to digest, you can help your body out by grating them or chopping them finely. Juicing is also a wonderful option. Mix carrots with apples and ginger in a juicer for a healthy, easy, and super-nutritious beverage/snack.

More
%d bloggers like this: