Dilly Carrot Soup 1


FullSizeRender (11)Two of my boys had dentist appointments today. But not your regular cleaning, they had their first…fillings! (gulp) Now, I’ve always had good experiences at the dentist, and orthodontist as well. I’m realizing it is largely due to my Mom being wonderfully positive about the whole thing. She has a way of finding the positive in everything. So, I’ve tried to continue that with my boys, and that’s all easy-peasy when it’s just cleanings. When they start drilling into my babies teeth, however, I became a nervous wreck. On the inside. I think I did a pretty great job faking it, too, because they didn’t complain one single bit. Seriously?! Your first time getting laughing gas, novocain, and your teeth drilled into, and no complaining? It was a miracle! 

After the appointment, the dentist suggested no real solid food today, as their teeth would be sore. So of course we went to get smoothies! Then I had the crazy idea to make soup for dinner, on an 80 degree day in June. See, I wanted to make something the boys wouldn’t have to chew, that would be healthier than a milkshake! At least it’s delicious. Well, the adults in the family think it’s delicious. The kids were bribed with ice cream to finish theirs. The irony… 

This soup is wonderfully light, and flavorful. Creamy, carrot-y, and very dilly. The coconut flavor is mild, not overpowering at all. Also, this is 100% Whole30 friendly! My husband and I are on our second week, and I’m really enjoying it! He, well, he has a positive attitude for me. Ha! If you’re not on whole30, please add some sour cream or greek yogurt when serving, that would be delish. And feel free to substitute any milk or cream you like for the coconut milk. 

 

 

Dilly Carrot Soup
Serves 4
A creamy, flavorful, and whole30 friendly carrot soup
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Ingredients
  1. 1 T olive oil
  2. 1/2 an onion, diced
  3. 8 medium carrots, diced
  4. 1 medium sweet potato, diced
  5. 1-2 beets, diced
  6. 4 c. vegetable broth
  7. 1 tsp dried dill
  8. 1 tsp salt
  9. 1/2 tsp white pepper
  10. 3 garlic cloves, smashed
  11. 2 tsp apple cider vinegar
  12. "cream" from one can of full fat coconut milk
Instructions
  1. Soften the onion and carrot in oil, then add remaining ingredients except for coconut milk. Cover and simmer until carrots are tender, about 25 minutes. Using an immersion blender, blend up the soup to the consistency you like. I like this one nice and smooth. Then you can add the coconut milk, which will take the creamy factor up another notch. Taste, and add more salt and pepper if you like.
Notes
  1. We sprinkled hemp hearts on ours, and they added a nice texture. This would be amazing with grilled cheese, or toast, or really a bread of any sort.
Northwest Healthy Mama http://nwhealthymama.com/

 

 

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About Sally Kanehen

Sally is a mom to 3 active little boys, and wife to an amazing husband of almost 8 years. She loves anything involving outdoors, and feels God most strongly when in the mountains or with the praise music cranked up. Making healthy delicious food for her family brings Sally joy, but she really enjoys a treat of dark chocolate and red wine now and then. She likes to think of fitness as a journey-there is no finish line, and it will always have its ups and downs, but it never stops. See more of Sally’s life on her Instagram.


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