Last night I tried a new recipe.  I somehow ended up on an email list (don’t you love those) from a website called The Cancer Project and they send me recipes that are healthy and good for in help with fighting disease.

My kids liked it and that is good b/c it’s super good for you, and Aaron and I liked it as well.  I would say that it’s not my favorite soup ever, but it’s easy and healthy and sometimes you just need that.  It is pretty carrot-y (did I just make up that word?) tasting, but after all it is called CARROT SOUP!  I also made cauliflower soup and it is still a favorite of mine.


Carrot Soup –


Makes 12 servings

1 tablespoon olive oil 2 pounds carrots, peeled and sliced (about 5 cups) 
1 onion, chopped 
2 medium potatoes, peeled and chopped 
6 cups water 
2 vegetable bouillon cubes 
1/2 teaspoon salt 
1 teaspoon sugar 
1 black pepper, to taste 
1 teaspoon mixed dried herbs such as Italian Seasoning
1 chopped fresh parsley for garnish

Heat oil in a large saucepan. Add carrots, onion, and potatoes and cook over medium heat, turning with a wooden spoon until thoroughly coated with oil. Add water, bouillon cubes, salt, sugar, black pepper, and herbs. Simmer until vegetables are tender. Put into a blender and whisk until smooth. Garnish with parsley before serving.

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