Saturday 21st October 2017,
Inspired Girl

Secret to Creamy Carrot Soup Without Cream

inspirista Blog Posts, Food

Soup is so delicious, and VERY filling. My hubby makes fantastic soups, and he doesn’t even need to add heavy cream!! So, we’re talking simple. delicious. totally healthy. Doesn’t  get any better than that. Trick to get soups creamy without cream- puree the heck out of the veggies, and add a dollup of nonfat plain Greek Yogurt…

Balance Bonus- This soup is not only tasty, it does so much to keep you balanced from the inside-out. Health benefits galore, mood booster, and chock full of the good stuff, so let’s break it down:

Ginger- helps with the colds and flu (and flu season is in full swing, so GINGER up!), reduces pain (especially with menstrual cramps, ladies!), aids digestion, is an anti-inflammatory, the list goes on and on!!

Carrots- ANTIOXIDANT packed (these fight off diseases, even cancers), protects against cardiovascular disease, promotes good vision (inside and out, because carrots even help improve mood and attitude!!)

Curry Powder- helps reduce inflammation of the joints, also has antioxidants, can help improve memory (has even helped with Alzheimer’s!)

Onion- also known as one of nature’s anti-septics and anti-bacterials, the health benefits are endless! Onions have been shown to help with anemia, blood pressure, cholesterol, colon cancer, diabetes, osteoporosis. Cooked or raw, onions are awesome!

Garlic- ok, so grab a mint and don’t worry about your breath! Garlic will help your heart, has been shown to reduce the risk of stroke, and is also an anti-bacterial and an antioxidant!! Kick disease to the curb, and let your energy soar with this recipe!!

Carrot Ginger Soup

2 T olive oil
¼ c. finely chopped ginger root
7 c. chicken stock (low sodium or 4 c. chicken stock 3 c. water)
1 ½ c. carrots, peeled
Pinch curry powder
1 lg. chopped onion
3 cloves garlic
¾ cup cashews
2 tbsp. nonfat Greek yogurt
Snipped fresh parsley
Pepper to taste

Let’s Do This- Heat olive oil in a large stock pot over medium heat. Add onion, ginger and garlic. Saute for 15-20 minutes. Add stock and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are tender, about 45 minutes. In a separate pan, brown the cashew nuts, stirring frequently. Puree the soup, add in Greek yogurt (and add in cashews if applicable), in batches, in a blender or food processor. Season with lemon juice, curry powder, salt and pepper. May be served hot or chilled.

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About The Author

writer. speaker. dreamer. foodie. late night blogger. wife. mother. believer. Founder of Inspirista Lifestyle Design + Co-Founder of The Domesticated Dad + Author of Balance Book & Little Miss Negative...

8 Comments

  1. Gail August 4, 2010 at 10:47 pm

    Sounds like a great (and healthy!)way to make soup..Will try as soon as possible!Keep the great recipes coming!

    • Jennifer Tuma-Young August 4, 2010 at 10:56 pm

      It is delicious- the Greek yogurt is great to add a creamy texture to just about anything!! We’ll have to get some of your recipes on here, too, Gail!! Thanks for reading, it means a lot to me. Warmly, Jenn

  2. Anonymous August 9, 2010 at 8:51 pm

    Really informative blog post here my friend. I just wanted to comment & say keep up the quality work. I’ve bookmarked your blog just now and I’ll be back to read more in the future my friend! Also nice colors on the layout it goes well with the blog in my humble opinion :)

  3. JDerek August 12, 2010 at 1:59 pm

    Very interesting. Can’t say I’ve ever seen a parsley based salad – probably a bit too sophisticated for the likes of this country gal!

  4. JDerek August 13, 2010 at 11:13 am

    I really enjoyed this—it was a quick, easy dinner. I used a combination of peppers I got from…

  5. Craigslist autoposter August 13, 2010 at 9:51 pm

    I like what you all have to say. Very straight to the point. All in all great blog :)

  6. JDerek August 14, 2010 at 4:24 am

    hmm delicious :)

  7. Jkellyn September 19, 2012 at 8:44 pm

    Oh my just made this and boy is it ever good.. thanks for the recipe:)

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