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Carrot-Orange Soup

Here’s another quick recipe from Chapter 5 of 12 Steps to Whole Foods from last week. I hope you’re thinking about planting a garden this spring–#1 way to save money eating whole foods, and the organic produce you grow yourself gives you such a sense of accomplishment and connection to your food source! This is a great way to get LOTS of carrots.

Convo with my massage therapist last week. Her name is Kortni (amazing, in Orem 801-512-5268–have her do “cupping” on you, which will cover you in hickies, broken capillaries, but it’s phenomenal for clearing the lymphatic system and general detox):

Kortni: “Hey, did you know the soles of your feet are orange?”

Me: “No. But yeah–that’s carrots for you.” (Life comes full circle. Remember my grandmother?)

Kortni: “Geez, how many do you eat?”

Me: “Well, one big one every day, at least, in my Hot Pink Smoothie for breakfast.”

That’s in Ch. 10. You’ll be getting a sample at my classes in Sandy, Orem, and Riverdale in the next week! This is another way to use LOTS of carrots, which might be the reason I wore glasses in college and 20 years later, I had 20/20 vision with no corrective surgery or other measures. Commit to eating mostly whole foods and get excited about really cool things like that happening to YOU!

CARROT-ORANGE SOUP

2 Tbsp. extra virgin olive oil

2 yellow onions, chopped

12 average (or 10 large) carrots, scrubbed and chopped

4 cups vegetable broth

1 cup fresh orange juice

1/2 tsp. sea salt

1/4 tsp. freshly ground pepper

1 tsp. orange zest

Saute the onions in olive oil till tender. Add carrots and veg broth and bring to a boil. Reduce heat to low and simmer 30-60 min until carrots are tender. Puree mixture in BlendTec until smooth. Return mixture to the pot and add the orange juice, salt, pepper, and orange zest. Add water if consistency needs to be thinner. Simmer until just heated through, then serve.

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