Carrot Soup Ideas

Hopefully I have talked you into making some delicious broths, and now you are wondering: what can I do with them?... particularly if you are just starting out on the introduction part of the diet.  Below are some ideas that my family found tasty. A few words of caution: if you are just starting out on this diet, particularly if you have added no other vegetables besides carrots, just omit the onions or celery. The spices should not present a problem.  Later, as you add these into your diet, add them to your soups as well.  Life without onions, celery and garlic is difficult; these have such health benefits, but if you add them in phase 1 or 2 and react to them, by all mean eliminate them.  But first, try them and see, because they are so good for you!   That is what I love about this diet, adding ingredients slowly, one by one, allows you to see how your own body reacts to foods.  You create your own safe food zone.
Also I give a plug for coconut aminos at the bottom of this post, a wonderful replacement for soy sauce and teriyaki sauce.

Carrot Soup 

• 2 pounds of carrots, peeled and cut into 2-inch pieces
• 1 small onion
• 2 tablespoons of olive oil
• 2 medium apples, peeled, cored and coarsely chopped
• 3-4 cups of chicken broth
• 1 1/2 cups water
• 2 teaspoons of curry powder, preferably muchi curry
• 1 teaspoon salt
• 1/8 teaspoon coarsely ground pepper

1. In 4-quart saucepan heat oil over medium heat. Add onion and cook until tender and golden, about 10 minutes. Stir in carrots, apples, broth, water, curry, salt, and pepper; heat to boiling over high heat.  Reduce heat to low; cover and simmer, stirring often, until carrots are very tender, 20-25 mintues.
2. Using an immersion blender or regular blender (blend 1/3 at a time and leave top off to let steam escape) puree until smooth.
3. Makes about 8-9 cups.

Carrot Soup 2

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1 teaspoon chopped fresh thyme or parsley
• 5 cups chopped carrots
• 2 cups water
• 4 cups chicken broth
• 1/2 cup coconut milk (optional)
• 1/2 teaspoon salt
• Freshly ground pepper to taste

1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
2. Stir in carrots. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes.
3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Or puree using an immersion blender. Stir in coconut milk (if using), salt and pepper.

Chicken Soup
Using homemade broth and leftover chicken from broth-making:
Bring 4-6 cups of broth to simmer in saucepan
Peel and slice 3-4 carrots into coin shapes and add to simmering broth
If you are eating celery, slice thinly, 3-4 stalks and place in broth along with 1 tablespoons of dried onions, 1/2 teaspoon of thyme, 1/4 teaspoon garlic granules and salt and pepper to taste. Cook until carrots are tender and then add chopped chicken and heat through.
Of course this recipe is very versatile, add or delete vegetables according to what phase of diet you are on. You can season to your taste.

Carrot, Chicken and Egg Soup
Bring 4 cups of broth and 1/8 teaspoon of ground ginger to a boil and add 2-3 peeled and sliced carrots. Turn down heat and cook carrots until tender.  In a large cup or small bowl whisk three eggs together with a fork.  Bring broth again to a boil and add 2 tablespoons of chopped chives or green onions and then slowly drizzle the eggs into the broth while stirring gently.  Season with salt and pepper to taste.
You can omit the carrots if you wish, or add chicken, or replace chives with some dried onions. You can also use 1/2 teaspoon of fresh, grated ginger instead of ground ginger.


A note: make sure the dried onions or garlic granules have no other ingredients added.
I am also going to give a plug here for coconut aminos. This sauce is soy, sugar and gluten free. It comes plain, or as a soy sauce or now as teriyaki flavor.  Add this soy sauce to the egg drop soup (about 1 tablespoon).

Coconut Aminos