Carrot Soup

By Cynthia Hill, NTP

“March” into Spring with a quick and easy velvety smooth carrot soup!  Just a handful of fresh ingredients makes this soup the perfect warm up for Spring.  Aside from tasting delicious, carrot soup is packed full of nutrients too.  Carrots are high in vitamin A and a very good source of biotin, vitamin K, fiber, molybdenum, vitamin B6, and vitamin C. Collagen rich chicken stock/bone broth promotes healthy digestion, healthy hair and nail growth, and reduces joint pain and inflammation.  Onions and garlic are  rich in sulphur compounds and flavonoids.  Full fat yogurt provides calcium and good bacteria (probiotics).  Butter of course adds flavor (everything tastes better with butter!) and has a long list of health benefits including promoting  the absorption of minerals, high in vitamin A, E, K, selenium, CLA and antioxidants. And lastly, herbs contain antibacterial/anti-inflammatory/antioxidant properties.

Carrot Soup

Ingredients:

2 lbs. organic carrots, scrubbed and quartered lengthwise

4 cups chicken stock or bone broth (homemade, organic, free range is best)

1 cup finely chopped organic yellow onion

2 small cloves organic garlic

1 cup full fat yogurt (grass-fed or organic is best)

3-4 tbsp. butter (grass-fed or organic is best)

Fresh or dried thyme, dill or parsley

To make:

Salt chicken stock to taste. (a good quality sea salt is best)

Parboil carrots in chicken stock about 12 to 15 minutes until just tender.   Let cool.

While carrots are cooling, sauté the onion and garlic in butter until soft.

Purée  carrots, stock, sautéed onions & garlic and yogurt using a stick blender (or regular blender) until smooth.

Add some fresh thyme, dill or parsley  (or about  1 tsp. dried),  additional salt and pepper to taste.

Heat slowly over low heat until warmed through, or chill and serve cold.

For another pretty presentation, swirl a dollop of sour cream and add a thyme, dill or parsley sprig to individual bowls (optional).

Recipe adapted from Jennifer Dillman, NTP