Carrot Soup Recipe

Even in the hot days of summer, I know people that love themselves a good soup. WOW them with this delicious Carrot Soup straight from Ange’s kitchen.

This recipe is organic, vegan, and good for you. Remember, clean eating doesn’t need to be boring, and it’s only 82 calories per serving.



For the Carrots:

  • 4lbs of Raw Organic Carrots
  • 1/2 cup of Organic Extra Virgin Olive Oil
  • Onions
  • Olive Oil
  • Cinnamon
  • All Spice
  • Sage
  • Lavender
  • Garlic
  • Salt
  • Pepper

For the soup:

  • 1 container, or 4 cups, of Organic Low Sodium Vegetable Broth
  • 1 container, or 4 cups, of Organic Hearty Vegetable Broth
  • 4 cups of Water


Peel and clean the carrots.



Roast the carrots, and onions, in olive oil, cinnamon, all spice, sage, lavender, garlic, salt, and pepper, in the oven. Leave in oven for about an hour, or until fork tender, at 350°F degrees.


Once the carrots are fork tender, remove from the oven, and put in a food processor along with the broths, to puree. You may want to do this in batches.


After you transfer it all over to the pot, add the water, and blend it one more time with an Immersion Blender.

Let the soup simmer on low heat for another hour. Then serve and enjoy!

Here’s the nutritional breakdown. 1 Cup = 1 Serving.

If you make this recipe, show it off on social media using the hashtags #nerdandlaceand#NLFoodie. Also follow us on Instagram, Facebook, and Twitter.


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