Tuesday, January 22, 2013

broccoli carrot soup with a kick

Is it just me, or does watching the Biggest Loser really make you want to lose weight?

I mean, I already want to lose weight {like 99% of women on the planet}, but put Biggest Loser on and I'm frantically searching for clean recipes and making ridiculous plans to go to the gym at 5:30am.

That last one didn't happen this morning, if you're wondering.

However, I have jumped on board the "grasping-my-New-Years-resolution-watching-Biggest-Loser-makes-me-feel-gross" train of thought.
And don't get me wrong.
I love pretty much every fruit or vegetable there is.
It's living with the pickiest eater I've ever known that makes clean eating difficult.

So I'm on a mission.
To make healthy recipes that actually taste good.
That my pizza-loving boyfriend can eat without feeling starved.
You heard it here first, folks.

And I've already got two good things to share!

But let's start with this delicious soup.

recipe slightly adapted from here
Things you'll need:

4 medium carrots, diced {I did mine in the food processor}
5 cups broccoli florets {or one 16 oz. frozen bag}
2 tbsp. butter
3 cups low-sodium chicken broth
2 cups almond milk
3 tbsp. cornstarch
3 tbsp. cold water
1/8 tsp. cumin {or to taste}
1/8 tsp. chili powder {or to taste}
black powder, to taste {I used a pretty good bit because I love pepper}
small dash of cayenne pepper

Melt butter and saute carrots until tender, about 3 to 5 minutes depending on how big the pieces are.
Mine were small thanks to the food processor, so it only took about 3 minutes.

Add chicken broth, broccoli, cumin, and chili powder.
Let simmer for 10 minutes, until broccoli is tender.

Using a hand blender, puree broccoli/carrot mixture to desired texture.
I left a few chunks of broccoli, but it was mostly smooth.
{Also, if you don't have a hand blender, you can totally do this in your regular blender in batches.}
Add almond milk.
Dissolve cornstarch in cold water, and let it boil for about a minute, until soup thickens.
Feel free to add another small cornstarch/cold water slurry if needed.
Season with lots of pepper and a dash of cayenne.


I was super nervous about how this soup would turn out.
Mostly because I basically made it up.
I followed the basic principles of the original recipe, but the veggies and seasoning were all me.

And I'm not going to lie, I was pleasantly surprised.
I'd like to think Joe was too.

He did say he'd definitely eat it again.

Sweet, sweet victory.

*Note: Feel free to play around with the vegetables here.  I used carrots and broccoli because that's what I had on hand.  I'm sure adding celery, onion, potato, or mushroom would only make this more delicious - and healthy!

Next up I'll be sharing the cinnamon banana muffins I experimented with.
But that will have to wait until Thursday, because tomorrow I'll be dancing the night away with the Biebs himself.
Hate on, haters.

Happy Tuesday!


  1. This sounds so good. I love winter because of all the different soups! We will have to try this soon. I made a lentil/veggie soup this past weekend. SO good!

    1. I'm addicted to soups this winter! And I just discovered how awesome lentils are. I need your lentil&veggie recipe!