Deliciously Creamy Carrot Soup
Almost every morning, before we leave the house to start our days work, my husband asks, “What are you thinking you want for supper?” It’s a simple and important question as we all need to eat supper, however it has taken me the better part of a decade to embrace these regular morning moments instead of sigh in resignation at another ‘task’ that needs my immediate attention. Now in his defence, my husband is an incredible cook and we share meal prep responsibilities all the time. He asks this question because he is more than happy to do the grocery store run, and cook the meal, if he has any inkling as to what is on the menu.
Now I’d love to say that I am organized enough to be able to quickly reference a family meal plan and answer him with a fitting response., but that’s just not the case. As important as it is to plan ahead, meal prep is not my forte. You see, I like to try and eat meals that are appropriate and fitting for both my internal needs while considering foods that compliment what is happening with the weather. Yes, I often base my meals according to the Weather Network’s forecast. Call me weird, but if it is a blisteringly cold and biting wind kind of day, I’m certainly not interested in eating a raw veggie salad. Instead, I prefer a warm, nutrient-dense casserole or a hearty soup that helps my body to feel warm, satisfied and deeply nourished.
I also have to consider my teaching schedule and the kinds of postures I’ve prepared for class. Because there is a lot of demonstrating in yoga, it’s important for me to eat meals that I’m not going to taste a second time. Trust me. Spaghetti and Downward Facing Dog pose don’t mix. Anyhow, knowing that it was a cold and crisp day, I told him that I’d make my Roasted Butternut Squash soup for supper and if he wanted a sandwich to go with it, I’d happily pick up any ingredients he’d prefer. Done. Thursday night supper planned. That is until I found the butternut squash compartment at the local grocer empty. Insert face palm emoji…
What was I going to cook now? I had creamy, smooth butternut squash soup on the brain so I grabbed a bag of carrots, a couple sweet potatoes and an onion in substitution and this is what I came up with.
Deliciously Creamy Carrot Soup (gluten free, and vegan friendly)
- 1 – 1.5 lbs of peeled, chopped carrots
- 2 medium sized sweet potatoes, peeled and chopped
- 1 diced onion
- 2 tbsp ghee, or vegan alternative
- 4 cups vegetable broth
- 2 cups water
- 2 tbsp fresh ginger
- 1-2 tbsp fresh garlic
- 1 1/2 tsp turmeric
- 1 tbsp cinnamon
- 1 tsp cumin
- 1 tsp coriander
- Salt and pepper, to taste
In a large pot, melt ghee, or vegan alternative over medium heat. Add the onions and cook for 2-3 minutes, or until they are semitransparent. Toss in the carrots and sweet potatoes, and then add your spices (ginger, garlic, turmeric, cinnamon, cumin, coriander, salt and pepper), stirring to coat. Slowly add your vegetable broth and water. Bring to a boil before reducing the heat to simmer for about 15 minutes, or until your veggies are soft and the liquid reduced. Remove from heat and let cool for 5-10 minutes before puréeing smooth. Serve and enjoy!
This delicious little meal will be ready for your table in just 30 minutes. And as an added bonus, your body will enjoy the immune boosting benefits of Vitamin A, Vitamin C and blood cleansing beta carotene.