Vitamin A, Anyone?

When I sit down to eat my meal, I can’t help but think of all the wonderful nutrients I’m providing myself including carotenoids, phytochemicals, flavonoids, fiber, vitamins A, C, E and the B vitamins, along with minerals such as calcium, magnesium, iron, and others.  Perhaps it’s because I’m a nutrition student who loves food, or because I’m so busy studying all these nutrients I can’t help but think of how to incorporate them into my diet.

I happened to have a bunch of carrots on hand and decided to make a rich, creamy carrot soup.  It was one of those days where I couldn’t decide what to make and the carrots were calling out my name to be used up.  I had bone broth I made a few days ago left in the fridge to use as my broth, along with some beans I had soaked the prior night.  It seems as if everything was all set to put together a lovely soup.  It came out amazing…sweet with a bit of spice from a curry blend I used, any my favorite…thick and creamy.

Creamy Carrot Soup

  • 2 cups bone broth (stock or water)
  • 3 large carrots, chopped
  • 1 medium onion, chopped
  • 3 celery stalks, chopped
  • 2 garlic cloves, chopped
  • 1/2 cup cooked beans (I used white navy beans)
  • 2 teaspoons curry powder (see below)
  • 1 cup unsweetened soymilk (or your choice…almond, coconut, dairy)
  • Salt, pepper to taste

In a medium size stock pot add broth, carrots, onion, celery and garlic.  Cook until vegetables are soft and easily pierced with a fork.  Add in cooked beans. With an immersion blender, blend soup until creamy.  Add in the curry powder along with 1/2 cup of soymilk.  Re-blend the soup and add additional 1/2 cup soymilk.  If you would like a thinner consistency, add more water or soymilk. Lightly reheat the soup and add salt and pepper to taste.  Enjoy!

Curry blend

  • 4 tablespoons ground coriander
  • 2 tablespoons ground black peppercorns
  • 1 teaspoon ground cloves
  • 6 tablespoons ground turmeric
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon cayenne pepper
  • Salt to taste

Combine in a skillet. Cook over med heat until just fragrant, about 4 minutes stirring constantly.  Remove from heat and let cool. Yields 14 tablespoons. This recipe came from the Vegetarian Times magazine, off-hand I can’t remember the issue but it was early 2010 or late 2009.  When I made the curry blend, I didn’t toast the seeds, but instead just piled them all into a coffee grinder and blended away.