This simple spiced carrot soup is vegan, gluten free and paleo. Easy and inexpensive to make, you’ll love this tasty delicately spiced healthy bowl of deliciousness!
Simple spiced carrot soup just goes to show you what you can make from a bag of leftover carrots!
It proves that healthy eating doesn’t have to be a complicated or expensive.
Carrots are such a great health food too. One that we often take for granted.
Why This Simple Spiced Carrot Soup Is Good For You
There’s just so many benefits of eating this health food.
Didn’t your parents always tell you that you should eat your carrots because they help you see in the dark?
Believe it or not, there’s actually some truth in that. It turns out carrots really are good for your eyes! They contain beta-carotene, which the body is able to convert into vitamin A, an essential vitamin for healthy vision.
And just check out how much vitamin A you get from this carrot soup in the nutrition label below! 😀
They’re also a helpful food for weight loss. Nutrient rich and low on calories. For example, this simple spiced carrot soup is only 128 calories per portion!
So, let’s hear it for the humble carrot. You’ll get six portions from this recipe and it’s just perfect for freezing. Go on, give your body a massive healthy boost with a nutritious simple carrot soup recipe like this!
BBC Good Food Show
How was your weekend folks?
Normally at this point most normal people like yourselves would talk about their weekend past, where you went, what you did, ate, and perhaps what the weather was like?
Yeah. Well, ahem, sorry.
As I’ve previously owned up to you, I’m often a bit behind on my updates so you’ll have to excuse me here if I talk about the previous weekend, and a trip to the BBC Good Food Show at the SECC here in Glasgow.
You see I do have an excuse. I knew last week would be mental at work, so I’d prepared the Scottish Bran Scones recipe previously. Then at least there was a recipe for the week, rather than none at all. Some weeks are going to be like that.
Anyway, I digress.
So, last Sunday (the 8th), Lady Lynne and I met up with Liam and Catherine for a day of exploring culinary delights.
Naturally, as we live in Glasgow there was a monsoon forecast.
Not only that, the two direct rail links to the city centre were either closed for maintenance or running a restricted service. For a city normally served by such an excellent transport system, it actually started out rather challenging to get to our destination.
Anyway, after arriving at Mount Florida railway station and discovering the next train wasn’t for an hour, we decided to taxi part of the way there, getting dropped off at a certain place on the banks of the Clyde.
Only then did we discover our route way to the nearest bridge over to the North, to the SECC, where we needed to be, was blocked, necessitating a huge walking detour.
Still, we did arrive on time for the 10am start. Not like Liam and Catherine. They turned up slightly later as they’d had to turn back in to Dundee having forgotten the tickets. You’d have thought based on this the day wasn’t meant to be eh?
But, it was an excellent day. We started out by watching James Martin make a sumptuous coconut cake followed by a stunning millefeuille of pistachio and basil cream with raspberries.
I’m afraid that’s the only picture I took as I completely forgot myself. Lost in a world of several hundred exhibitors stands, sampling all sorts of foodie goods from great Scottish produce like freshly smoked salmon to olives and cheeses from all over the world. Salivating I was!
I needed this you see, because Lady Lynne’s been moaning about wanting proper, thin, sweet potato crisps. So I had to buy it, you understand? 😆
Talking of Christmas, we also sampled many different kinds of wines throughout the day.
The idea being, to purchase some exceptional beverages for Christmas day. Two purchases made, were a local sparkling strawberry wine and a beautiful New Zealand Cabernet Shiraz. Both, I’m pretty sure will help to wash down our Christmas day lunch!
And that swiftly takes me right back to the theme of carrots.
Well, I began pre-preparing the Christmas lunch vegetables this weekend, with the left over carrots from this carrot soup recipe!
An ideal practicing opportunity with my new mandolin, these were julienned, blanched and popped into the freezer all ready for being re-heated on the big day.
I just wondered, has anyone else started their Christmas day prep?
Or am I just slightly mad? 😉
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Other Popular Carrot Soup Recipes You Might Also Like
- Healthy carrot and lentil soup is a simple, tasty and filling bowl of deliciousness! Vegan and gluten free, it takes just a few budget ingredients and spices to create this hearty quick healthy soup!
- This healthy carrot and sweet potato soup recipe is delicious and simple to make. Vegan and gluten free it’s also low calorie and filling too.
- This deliciously smooth carrot ginger and mung bean soup is warm and satisfying. The combination of carrot and ginger works so well together and mung beans are so good for you.
Simple Spiced Carrot Soup Recipe
Not only is this soup extremely healthy and low calorie but you’ll find the smell of it whilst it’s cooking intoxicating!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Simple Spiced Carrot Soup
- 1 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic crushed
- 700 g carrots peeled and chopped
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp cayenne pepper
- 1.25 L vegetable stock
- Salt and freshly ground pepper
- 1 tbsp freshly chopped coriander
- Heat the olive oil in a medium sized pan.
- Sauté the onions and garlic for approximately 4 – 5 minutes.
- Add the carrots and spices and cook for a further 2 minutes, stirring constantly.
- Add the stock, bring to the boil, then turn down to simmer and allow to cook for approximately 25 – 30 minutes until the vegetables are soft.
- Blitz the vegetables in a blender or with a stick blender, to a liquid, return to the pan and then season to taste with salt and pepper.
- Cook for a further 5 minutes.
- Serve garnished with the freshly chopped coriander.