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Wednesday Real Food Recipe – Carrot Soup

I’m often asked for weight loss tips. Whether diet or exercise, everyone wants to know what they can do better. One of the things I suggest most of all is ditching the diet mentality. You know the idea that now that you are on a diet, you can’t eat any of your favorite foods anymore? Now there is a huge list of foods that are “bad,” and you better not touch them. Before you know it, those forbidden foods are all you think about, and then when you indulge, you feel like a failure and give up.

Sound familiar? That’s exactly what went on in my life for years and years.

My biggest, best tip for switching to eating healthy is to have an attitude of adding foods instead of taking foods away. The more you focus on adding in delicious, healthy, nutritious foods, the more you crowd out the unhealthy foods until there simply isn’t room for them anymore. To help with that, I’m giving you a whole bunch of yummy goodness today!

Second, I have to share with you one of my favorite lunches! I have tried many different recipes for carrot soup, and they were pretty meh. Boring, bland, just fine but not great. I finally have perfected this carrot soup recipe until it’s exactly, perfectly how I like it, and now I’m sharing with you!

Carrot Soup 1

This soup is the perfect warm lunch for a rainy day, very comforting and homey. I like to add a dollop of plain Greek yogurt on top, and then stir it in. It makes these pretty swirls and gives it just a bit of creamy richness. The soup is yummy without it, but the yogurt gives it the perfect finishing touch.

Carrot Soup Collage

Yum! (Burp)

Wednesday Real Food Recipe - Carrot Soup
 
Author:
Ingredients
  • 1 tablespoon butter or olive oil
  • ½ of a medium onion, chopped small
  • 1 sprig of fresh thyme
  • 1 clove of garlic, minced
  • 4 cups chopped carrots
  • 4 cups water, vegetable stock, or chicken stock
  • A dollop of Greek yogurt (optional)
  • Salt and pepper to taste
Instructions
  1. Saute onion and thyme sprig in butter or olive oil over medium high heat a few minutes until the onion starts to turn translucent.
  2. Add garlic and saute just a minute or two (garlic burns fast and then tastes awful, so go easy here)
  3. Add carrots and water and cook until carrots are soft.
  4. Remove thyme sprig and pulse with an immersion blender. Alternatively, you can puree in a blender or food processor. Be careful, this part is so hot! Make sure not to splash yourself with the hot liquid.
  5. Season with salt and pepper to taste.
  6. Serve with a dollop of Greek yogurt in each bowl (optional).
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6 thoughts on “Weekly Menu – March 3

    1. Hi Roberta! Right now it’s all through Facebook, but by the end of this month it will all be run through this site. I’ll hang on to your email address and let you know as soon as that’s available!

    1. Thank you! You can use any whole grain pasta, just be sure to check ingredient lists for weird ingredients. Out of all the whole grain pastas, I like brown rice pasta the best.

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