Carrot Soup Recipe
This creamy and delicious soup is a healthful, versatile and novel way to serve carrots and benefit from their healthful advantages. It is easy and quick. I find it is a filling afternoon snack when you feel hungry but don’t want a boatload of calories. This nutritious low-cal recipe is perfect! It is also a tasty accompaniment to a lunchtime sandwich or evening meal.
“Why almond milk?” you may ask. Well, rich in healthy fats (for example, omega fatty acids usually found in fish), low in sodium, and void of cholesterol or saturated fat, it is precisely right to provide the velvety texture of this soup.
You probably have a memory of adults telling you to “eat your carrots.” Their explanation was always the nebulous “because they are good for you.” Where did carrots get their stellar reputation? First, they are rich in antioxidants which are thought to possibly reduce the risk of cancer and cardiovascular disease. Carrots are also high in beta carotene which converts to vitamin A, necessary for good vision. Surprisingly, research shows that cooked or pureed carrots actually contain more healthy properties than when eaten raw. Apparently beta carotene levels increase when carrots are cooked and continue doing so up to a week after refrigeration.
Carrot Soup Recipe Instructions
Carrot Soup Recipe
- 2 large carrots
- 1 cup almond milk or milk of choice
- 1 Tablespoon soy sauce
- 1 Tablespoon maple sugar
- 1/4 white onion
- 1/4 cup diced green onion
- Clean and scrape the carrots.
- Cut into fourths or smaller.
- Cook with white onion until tender (10-15 minutes).
- Add cooked carrots, milk, soy sauce, maple sugar to a blender and liquefy.
- Pour into a colorful Zak! Soup bowl and garnish with diced green onion.
This post was contributed by Becky Palmer
Becky Palmer, a recently retired teacher, spent 30 years teaching and has a Masters in Education from Gonzaga University. Currently, Becky enjoys time with her 9 grandchildren and lives in Spokane, WA.