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.

overhead photo of a bowl of carrot soup

It all started two weeks ago when some of Steve’s family arrived from England to spend the week. Steve wasn’t so sure, but I insisted on stocking our pantry and fridge with Oreos, Totino’s Pizza Rolls, queso dip from a jar, and cans of Spaghetti O’s. Turns out Steve was right and they didn’t have a taste for all the salty, over-processed American snacky-treats.

But I did so I ate most of the delights myself.

It was an awesome and frightening week of eating.

photo of a pot of soup garnished with cilantro

So that explains how we’ve arrived at carrot soup. It’s 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.

close-up photo of a bowl of carrot soup

Carrot Soup

Carrot Soup |

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A simple carrot soup made with fresh vegetables and a hint a cilantro and lime. It’s great as a light starter for a meal, or alongside a salad or sandwich for lunch.

  • Author: April @ Girl Gone Gourmet
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: Simmer
  • Cuisine: American


  • 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
  • 12 teaspoons salt
  • 1/4 teaspoon black pepper
  • Juice from 1 lime
  • 1/4 cup shaved or grated parmesan cheese, for garnish (optional)


  1. 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.
  2. 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.


  • Serving Size: 1/4 of recipe
  • Calories: 141
  • Sugar: 6.3g
  • Sodium: 770.9mg
  • Fat: 8.7g
  • Saturated Fat: 1.9g
  • Unsaturated Fat: 6.5g
  • Trans Fat: 0g
  • Carbohydrates: 14.2g
  • Fiber: 3.9g
  • Protein: 3.4g
  • Cholesterol: 3.6mg

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