Roasted Carrot Soup with Collagen Boost

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Give your body that boost of Vitamin A with this Roasted Carrot Soup. Enjoy it warm during winter nights while receiving plenty of nutrients your body needs. Did you know carrots are one of the richest sources of vitamin A, helping improve your vision and immune system? The lentils provide the abundant fiber, keeping your gut healthy and functioning perfectly. Add as much of paprika, cumin, coriander, curry powder as you want. These spices give this Roasted Carrot Soup its exotic, strong taste, as well as providing you with powerful antioxidant and anti-inflammatory properties. In addition, the collagen protein keeps your bones strong, as well as your skin soft and hydrated.

Further Food Nutritionist Commentary:

This nutrient-dense recipe is delicious and filling. The lentils will keep your blood sugar levels steady while the coconut milk will keep you satiated. If gluten free, opt out of using tamari and use coconut aminos instead.

By Guramrit Khalsa
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Roasted Carrot Soup with Collagen Boost

  • Prep Time:15 minutes
  • Cook Time:1 hour
  • Servings: 6

Ingredients

2 pounds orange carrots
2-3 white carrots, or 1 large parsnip
2 tablespoons extra virgin olive oil
2 tablespoons coconut oil*
1 1/2 teaspoons curry powder
1 1/2 teaspoons fresh ginger (grated)
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon paprika
1 large onion (diced)
1 large stalk of celery (diced)
5 tablespoons red lentils
1/4 cup brown rice
6 cups of filtered water**
2 tablespoons tamari
1 can full fat coconut milk
3 heaping tablespoons (3 scoops) Further Food Collagen
sea salt and pepper to taste

*can substitute with ghee
**can substitute with vegetable/chicken stock

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Clean and peel carrots, if necessary. Cut them into 1-inch chunks and add to a large bowl.
3. Add the olive oil, some salt and pepper and mix to coat the carrots.
4. Roast in the oven for approximately 25-35 minutes or until edges of the carrots have slightly browned.
5. In a large pot melt the coconut oil on low-medium heat.
6. Add the ginger, curry, coriander, cumin and paprika and let it simmer gently for a minute.
7. Add the diced onions, give it a stir and let the onions sauté for about 10 minutes. Add the celery and cook for another five minutes.
8. At this point, you can add the red lentils and brown rice. Make sure to rinse before adding.
9. Then add the water or stock and tamari. Bring it up to a boil, then reduce the heat to low-medium and simmer for 20 minutes.
10. Now, you can add in the roasted carrots and let the soup simmer for another 10 minutes.
11. Finally, add in the can of coconut milk and collagen. Season with some salt and pepper if desired.
12. Turn off the heat and let the soup cool down till it’s warm or room temperature and then you can purée it in a blender.

1. Preheat oven to 400 degrees Fahrenheit. 2. Clean and peel carrots, if necessary. Cut them into 1-inch chunks and add to a large bowl. 3. Add the olive oil, some salt and pepper and mix to coat the carrots. 4. Roast in the oven for approximately 25-35 minutes or until edges of the carrots have slightly browned. 5. In a large pot melt the coconut oil on low-medium heat. 6. Add the ginger, curry, coriander, cumin and paprika and let it simmer gently for a minute. 7. Add the diced onions, give it a stir and let the onions sauté for about 10 minutes. Add the celery and cook for another five minutes. 8. At this point, you can add the red lentils and brown rice. Make sure to rinse before adding. 9. Then add the water or stock and tamari. Bring it up to a boil, then reduce the heat to low-medium and simmer for 20 minutes. 10. Now, you can add in the roasted carrots and let the soup simmer for another 10 minutes. 11. Finally, add in the can of coconut milk and collagen. Season with some salt and pepper if desired. 12. Turn off the heat and let the soup cool down till it’s warm or room temperature and then you can purée it in a blender.

Nutrition Information

Per Serving:
Calories: 398; Total Fat: 15 g; Saturated Fat: 4 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 522 mg; Potassium: 622 mg; Carbohydrate: 45 g; Fiber: 11 g; Sugar: 16 g; Protein: 15 g

Nutrition Bonus: Vit A: 765%; Iron: 15%; Calcium: 10%;Vitamin C: 8%;

 

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