Carrot Soup
I’ve learned a couple important lessons the last few weeks: it is possible to pack on ten extra pounds in a short amount of time and it’s dumb to go on a junk food binge at age 40. I think there’s an age multiplier with the effects.

This carrot soup is a bit of a divergence from what I usually share and a much-needed one. A simple, wholesome soup made with fresh vegetables and just a hint of cilantro and lime to ease my taste buds out of junk-food mode. I hate the term “detox soup” because it seems so hippy-drippy and new-age, but that’s sort of what it is.

This carrot soup is the culinary equal of hitting the taste bud reset button.


Carrot Soup
Ingredients
- 2 tablespoons olive oil
- 1/2 large red onion diced
- 2 stalks of celery diced
- 1 pound carrots diced
- 3 garlic cloves chopped
- 1/2 tablespoon chopped fresh cilantro
- 1-2 teaspoons salt
- 1/4 teaspoon black pepper
- Juice from 1 lime
- 1/4 cup shaved or grated parmesan cheese for garnish (optional)
Instructions
- Heat the olive oil over medium heat in a large pot. Saute the onion and celery until they start to soften, about five minutes. Add the carrots and garlic and cook it all another few minutes. Add 5 cups of water and bring the pot to a boil. Reduce the heat to maintain a gentle simmer. Simmer the vegetables for 30 minutes.
- Add the cilantro. Using a stick blender, puree the vegetables until the soup is smooth. Season with salt (start with 1 teaspoon and add more to taste) and black pepper. Just before serving, add the lime juice. Top each serving with the cheese.



I’m a big soup lover and have so far turned a lot of veggies into soups. Carrot is a new one though! Will have to pin this to remember for later use ๐
I hope you try it, Vivian! It’s super simple, but so good ๐
Looks delicious. Carrot soup is a nice meal from time to time, thanks for the idea
Oh it’s SO not fair, is it?! Well this soup looks like the perfect healthy recipe to get back on track. Looks delish!!