Spring Tonic Carrot Soup ~ a vibrant raw soup packed with beta carotene and Vitamin A that’ll kick start you into the new season ~ are you ready?
Baby carrots are a harbinger of spring, and even though you can find carrots in all colors of the rainbow these days, the classic orange kind are little beta-carotene and Vitamin A bombs. They’re so fresh and vital they need very little flavor boosting, and work perfectly for this spring tonic soup. Carrots are second only to beets in sugar content, which means this soup is not only healthy, it’s delicately sweet, too. Sip it out of little glasses, or serve it in small bowls as a meal starter.
For generations people have foraged for the first greens that appeared in the early spring to make teas and tonics to help detoxify and rev-up their winter weary bodies.
It made sense back in the days when winter meant the complete absence of everything fresh and green. But a spring tonic is still relevant today when you want to celebrate the coming of the new season and maybe refresh after months of comfort food. And don’t forget, you can still get felled by the dreaded late winter flu ~ it just makes sense to fortify yourself.
This spring tonic carrot soup begins with a bunch of baby carrots, the fresher the better. Don’t bother with the giant root cellar types, (I call them horse carrots) they won’t be sweet or flavorful. If your supermarket or farmers market has young carrots with the leafy tops still attached, that’s ideal. Those tops tell you that your carrots are fresh.
TIP: Avoid the so called baby carrots sold in the plastic bags ~ they’re mature carrots pared down and masquerading as babies!
I blitz the carrots with a touch of ginger, a little cider vinegar, some sea salt, and purified water. I bet it’s the freshest tasting thing you’ve had in months.
Tip: If your carrot tops look fresh, by all means add them to the blender along with the carrots, or use them as a garnish, they’re completely edible. Bugs Bunny may have tossed them, but we know better.
Other carrot-centric recipes on the blog ~
- RYE AND CARROT SALAD
- CARROT SOUP WITH GINGER AND LIME
- RAINBOW CARROT SUMMER ROLLS
- SHAVED WINTER VEGETABLE SALAD
- 6 ounces peeled, carrots, thickly sliced, about a heaping cup
- purified water, about a cup
- 1 small chunk of fresh ginger, about 1 tsp
- 1 tsp cider vinegar, or more to taste
- pinch sea salt
- Add everything to your Vitamix or other high speed blender, starting with 3/4 cup of the water, and blend until silky smooth. Add more water if the soup is too thick. Taste and adjust the seasonings.
- Pour into glass or small bowl and garnish with a leafy carrot top sprig.
Make it your own ~
- For a completely different flavor profile, roast the carrots with some olive oil, salt, and pepper for about 15 minutes at 400F before pureeing.
- Add any spices you like, coriander, turmeric, or curry would be nice.
- Add some fresh squeezed tangerine or orange juice in place of some of the water.
- Try this with baby beets.
- Add a swirl of yogurt as a garnish.