Autumn Recipes/ Lunch & Dinner

Creamy Carrot Soup

This week I started to feel under the weather.  Sore throat, sinus pressure, dry nose, tight chest, fast heart rate, achy all over, headache…yea, I’m stuck with a flu.  And it certainly is no fun.  Idk about you guys, but I’m a sore ‘sick person’, like I do not do ‘being sick’ very well.  I wonder why some people can just handle being sick better than others?  My husband for example will still go to work, continue doing chores, and press on although suffering the whole way through.  Even with a fever he could just take care of himself.  Well…Not me!  If I’m sick, there’s no getting up to cook if I feel like crap, there’s no walking up stairs just to feel dizzy if I don’t have to, no going to work when I can’t even think straight, there’s just no doing anything other than recovering (and whining lol) when I feel so exhausted. So props to you out there who handle being sick better than I do;P

But if you are like me and want a warm healthy meal to get you through flu season, this is the right one to choose.  It has healthy ginger to sooth the stomach, turmeric to lower inflammation, and cayenne pepper to get that blood circulating.  Plus carrots and potatoes are loaded in nutrients.  It is a delicious soup (if you still have your appetite and taste buds working!).

If you are sick, I hope this one helps you to feel better:)


Creamy Carrot Soup

Print Recipe
Serves: 4-6 Cooking Time: 1 Hour


  • 1 - Onion
  • 4 Cloves - Garlic
  • 1" Cube - Ginger
  • 2 Tbsp - Coconut Oil
  • 2.5lb bag - Carrots
  • 2 - Gold Potatoes
  • 3 Stalks - Celery
  • 2-3 Cups - Vegetable Broth
  • 1 Orange - Zested
  • 1/2 Tbsp - Turmeric Powder
  • Sea Salt and White Pepper to Taste
  • Optional - 1/4 Cup Coconut Milk (to thin)
  • Small Handful - Parsley



Chop all of your ingredients into 1" small pieces.


Cook your onions, garlic and ginger in oil over a medium heat in a medium-large sized pot.


Throw in the remainder of your ingredients (save the parsley for garnishing at the end) and cook for 30 minutes, or until carrots and potatoes are soft to poke through.


When the soup has cooled a bit, transfer to a blender (or use an immersion blender) and blend until completely smooth. Add more or less vegetable broth here depending on how thick the soup is coming.


Pour back into your pot and garnish with parsley or optional coconut milk to thin the soup out more. Taste to adjust spices.


Enjoy warmed:)

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