I think most of us are trying to incorporate more vegetables into our diet. I know I am, anyway. So that is why I am so pleased that my children’s school is involved in a really great healthy choice fundraiser called “Farm to School” this month. I love the idea of selling something that people buy anyway (vegetables) and I especially love that it’s a healthy option. In the spirit of this, I am sharing one of my healthy carrot recipes to inspire some veggie cooking out there. This carrot soup recipe was a winner in the FYI Doctors “Eats For Your Eyes recipe competition” in 2015.
I love this soup because it’s healthy, tasty and even kids love it! It is also hearty. I don’t know about you, but if I’m going to have soup as a meal, I want it to have some actual protein in it. However, if you are not a beef eater or simply want to lighten it up, you could substitute ground turkey or chicken for the ground beef. And it can easily become a vegetarian dish by using vegetable stock and eliminating the meat all together. This one pot meal is easy and quick to throw together.
Step it up a notch and serve it with some artisan bread with olive oil and balsamic vinegar and you have yourself a cozy, filling meal on a cool fall evening. My favourite balsamic vinegar is “Kirkland Signature Balsamic Vinegar of Modena”. It has an excellent sweet to sour balance and pleasing finish, especially for its price point.
I make big batches of this soup (double or triple the recipe) and freeze it. It freezes well for up to 6 months.
TERRI’S TIP: Use the food processor to quickly grate large batches of carrots, then bag and freeze them for future use. If you are really pressed for time, most grocery stores sell grated carrots. While you’re at it, pick up some artisan bread to go with the soup. My personal favourite is ACE bakery’s Olive Ciabatta, which I buy at Co-op.
*Note: I buy the Kirkland Signature Balsamic Vinegar of Modena at Costco.
***This post is my opinion and NOT sponsored by anyone, including Farm to School, Co-op, Costco or ACE bakery
Creamy Carrot Chowder
- 1 lb extra lean or lean ground beef or substitute ground chicken or turkey
- ½ cup chopped celery
- ½ cup chopped onion
- 1 cup chopped green pepper
- 3 cups grated carrots
- 1 32 oz can tomato juice
- 1 10 oz can condensed cream of celery soup undiluted
- 1 10 oz can condensed cream of mushroom soup undiluted
- 6 cups beef or vegetable soup stock
- 1 tsp minced garlic
- 1 tsp dried marjoram
In a large soup pot, brown the ground beef (or ground chicken or turkey).
Combine the remaining ingredients and begin to cook on medium high heat.
Bring the soup to a boil, then reduce and simmer on medium low, uncovered, for 1 hour or until vegetables are tender.