Healthy Carrot Soup

My computer is being very SLLLOOOOOWWW today. It definitely tests my patience! I have the day off and started it off right by heading straight to the gym.

I mowed through 30 minutes on the elliptical at an incline range of 7-10. I debated heading to the stair-master but vetoed it and headed to the weights instead. I completed this arm workout which I adapted from Julie.

Exercise Reps Sets
Chest press 10 3
Lat pulldown 10 3
Push ups (knees) 10 3
Overhead press 10 3
Bicep curls 10 3
Tricep extensions 10 3
Shoulder exercises 1 minute 1
Bicep curls 1 minute 1


After the gym I headed out to run a billion errands. I am now contemplating what to eat for lunch as I finish writing this post. Before I go I want to share a go-to soup in our house. It is a carrot pumpkin soup. Here are some ingredients in the mix!

The best part about this recipe is the only chopping involved is the carrot and onion. Not bad at all! I threw all of the ingredients into my beautiful red crock pot. I set it to low, and let it simmer away for about 7 hours while I was out and about at mom and dad’s and running errands.

After 7 hours, I used the immersion blender to puree the soup.

I then added in a few last ingredients, gave it a stir, ladled the soup into bowls, and topped it with fresh cilantro.

I changed the recipe slightly this time by adding curry powder. it was still good and tasty, but I will probably omit it again next time and stick with my original spices. Here is my original recipe.

Carrot Thai Soup

Ingredients

  • 48 oz low-sodium chicken broth (vegetable broth would be fine too)
  • 15 oz can pumpkin puree
  • 5 medium carrots, chopped
  • 1 large onion, diced
  • 1 Tbsp garlic, minced
  • 2 tsp garlic powder
  • 1/2 tsp cumin
  • 2 tsp ginger
  • 1 tsp hot sauce
  • 3 Tbsp low sodium soy sauce
  • 1/4 cup almond milk
  • salt and pepper to taste
  • fresh cilantro, chopped

Directions

  1. Combine all ingredients in crock pot through soy sauce
  2. Set crock pot on low for 7-8 hours
  3. Use immersion blender or standard blender to puree soup
  4. Stir in almond milk
  5. Salt and pepper to taste
  6. Top with fresh cilantro

I will sometimes add croutons or crackers to top the soup if we have them on hand which adds another depth of texture to this otherwise smooth soup. I made a large batch because this soup freezes very well. I poured the remainder of the soup in a Ziploc freezer bag and into the freezer it went. It will be a perfect weeknight dinner in the future. Enjoy this very healthy and easy Thai soup!

I have got to go. This post literally took me three times as long as it usually does. I’m hoping a good restart will do the trick to get back up and running.

Dana and I are heading over to mom and dad’s tonight to celebrate Dana’s birthday with them. Mom is making chicken lettuce wraps with peanut sauce and I am very excited! Should be a nice relaxing Monday evening. I hope yours is as well!

3 thoughts on “Healthy Carrot Soup

  1. Pingback: Carrot Soup Take Two « Beautifully Nutty

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge