I have always been interested in cooking, but it wasn’t until I was in college and living on my own that I learned how to actually cook. Making soups was one of the first things that I learned and it’s still one of my favorites. Soup is amazingly delicious, healthy, easy to make, and hard to mess up. Can you think of a more perfect food?
You can eat it for lunch, dinner, and heck, even breakfast if you want. It can also be eaten cold or hot and adapted based on what’s available and in season. Clearly my love for soup runs deep.
This summer I think I might have broken the record for hot soups. This time of year I’m usually enjoying some Raw Zippy Summer Gazpacho (my favorite summer soup!) or chilled Cream of Asparagus and Broccoli Soup. However, our wacky weather has dictated something a bit warmer than normal.
I am currently in love with this carrot soup and have made three separate batches. It’s perfect for a light lunch combined with a muffin or paired with cornbread and a hearty salad for dinner. I like this soup best with fresh orange carrots because there’s something in my brain that tells me that carrot soup should be orange. When I tried rainbow carrots in a batch, it turned more of a puple-y color and my mind kept trying to convince me it didn’t taste the same, even though it did.
I’m also a bit of a soup weirdo (that’s totally a term) and always have to include beans in my soup. I love the extra bit of protein and heartiness that beans add to soups, especially when you’re trying to make a meal out of ’em. But, if the beans aren’t your thing feel free to leave them out.
I'm a Certified Holistic Health Coach who believes that eating healthy food should taste delicious and feel good.
awww I love it! The photo is perfect and the recipe sounds lovely and so simple!
On my to-make list for sure 🙂
Cheers,
SL
Those edible flowers are stunning and this soup sounds wonderful!
Made this for dinner tonight – Delicious!!!
we enjoyed this carrot soup. In fact, i’m making one again because my friends and my family keep on requesting. Thanks for sharing your recipe!
This soup is stunning! LOVE that you worked in a protein as well. Would you mind if we it feature on our blog, lovelifemethod.blogspot.com? We are a nutrition-based company leading clients through elimination diets and cleanses. I know people would be thrilled to not only have this in their recipe box but also be pointed to the rest of your collection!
Hi Kim, absolutely! Glad you enjoyed the recipe! 🙂
Wow…what a gorgeous soup! And delicious sounding as well. I love the added protein (and flavor) from the garbanzo beans. I’m going to have to make this one for sure with the carrots I picked up at the farmer’s market this past weekend. I’ll also share this on our Facebook page!
Hi Sonnet, this looks so nice! I am planning to make it for Saturday brunch 😉 Just one question, I have never tried making a creamy soup without milk and cream and butter. Is it still creamy and yummy? I am sure this version is soooo much healthier than the one I am used to 🙂
Hi Sharon,
I am sure it will taste differently than a cream-based soup, but I still consider it to be pretty creamy. You could also add cream if you desired, or a great alternative would be to use cashew cream or coconut cream as well. Hope that helps!