A 4-Carrot Soup

I once knew a couple who were very much in love.  They dated for 5 years and didn’t have much money, so he proposed to her with a 1-carrot diamond ring!  No, that is not a typo, he found the biggest carrot and carved it into a ring.  To her, that ring was more meaningful than a real diamond ring and she proudly wore it until it wasn’t fresh anymore. As demonstrated, you can do more with carrots than just eat them.

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Traditionally the Chinese don’t eat anything raw, not even lettuce.  When we came to Canada, I didn’t embrace the raw carrot and celery sticks that were part of my classmates’ lunches at school.  I just thought their moms were too lazy to cook food.

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I’m still not fond of eating carrot sticks, but carrot soup is one of my favourite dishes and my recipe is not only delicious it is packed with superfoods, such as:
Carrots– Fantastic source of Vitamin A and beta-carotene, both important for eye health, as well as trace minerals.
Onions– High amount of quercetin (which is an anti-histamine, helps your body combat allergies). Onions are also antibacterial, antiseptic, detox properties, lowers cholesterol, and protects the heart.
Turmeric– This herb is catching on as being a powerful pain reliever; it is also has anti-inflammatory and anti-cancer properties.
Ginger– Anti-nausea, anti-inflammatory, expectorant, and antiseptic.
Sunflower seeds– High in the antioxidant vitamin E, which supports cardiovascular health, it also brings down inflammation in the body.  Besides being rich in iron, it is also rich in magnesium, which is involved in helping numerous body functions like nourishing the nervous system, lowering high blood pressure, helping to prevent muscle cramping and supporting bone structure.

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Carrot Soup serves 6


  • 4 large carrots (coarsely chopped)
  • 1 onion (coarsely chopped)
  • 1 tsp turmeric
  • 1 Tbsp olive oil
  • 1 Tbsp grated ginger
  • ½ cup sunflower seeds (soaked for 2 hours or overnight and drained)
  • 3 cups vegetable broth
  • 1 cup coconut milk
  • 1 lime cut into 6 wedges
  • Salt and pepper to taste


  • Over medium heat sauté the onion in the olive oil for 5 minutes, till softened.  Then add the carrots, ginger and turmeric and cook for another 5 minutes, stir occasionally.
  • Add the broth and bring to a boil, then simmer for 10 minutes.
  • Then puree in a blender along with coconut milk and sunflower seeds.
  • Pour back into pot and heat through, then serve with a good squirt of lime for each bowl.

Eat well, live great! {Kake}

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