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Recipe: Harvest Carrot Soup and New Year thoughts

Photo by Robert Gontier. iPhone 6.

Good morning! Well here we are, the start of a new year. Welcome to 2018. So many resolutions, goals and hopes are set at the beginning of each year with dreams of fulfillment. I stop to wonder this morning what are the main goals I want to achieve and how best to accomplish them. Also, this year has the added bonus of starting on a Monday. When most of us set goals, we wait for the start of a new week, a new month, or a new year and at the start of 2018 we get them all on the same day.

As a husband and the father of beautiful twins who are now 19 months old, I realized I need some time in my life to try and reconnect with the best parts of myself and therefore connect with my family and friends on a greater level. I usually start my day at least an hour before everyone else in the house wakes up. This is normally around 5:30am or 6:00am. I want time to reflect and write and focus. By the time I hear the first cries of the babies I'm already in a better place to start the day.

In my post from yesterday, I mentioned how carrots would play an important role this week. I wish I could say it was about eating more vegetables or starting the new year off right (I do love both of those things) but it's more of a way to explore a fruit or vegetable in three separate ways during the weeks ahead. I have found one of the best ways for me to relax is to make delicious meals and desserts to create with, and for, my family. After all, some of the best conversations happen over excellent food. Here's something for the first day of January for comfort and deliciousness.

So this week is carrots. The first recipe is Harvest Carrot Soup.

Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes

Harvest Carrot Soup


1 pound of carrots

1 sweet potato

1 yellow onion

2 tbsp of olive oil

1 400ml can of low-fat coconut milk

4 cups of vegetable stock

salt and pepper to taste


Parmigiano Reggiano to sprinkle on top


1) Heat oven to 375F degrees

2) Chop carrots, sweet potato and onion into 1 inch pieces

3) Place on baking sheet and drizzle with olive oil

4) Sprinkle with salt and pepper

5) Roast for 30-40mins (until a fork can easily be inserted)

6) Allow cool to room temperature. Place in a large pot along with vegetable stock and coconut milk. Use an immersion blender to reach the consistency your heart desires

7) Gently heat and serve (or freeze for an excellent dinner later on in the week)

Photo by Robert Gontier. iPhone 6.

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