Carrot Soup Recipe

carrot soup

One thing that I love about the cooler weather is soup. I am forever finding new recipes to use.

It’s such a delicious way to get all those servings of vegetables in and use up the abundance of carrots from my garden!!

Roasting vegetable changes their taste – to me, so much better. So I decided to try roasted carrot soup. I couldn’t be more pleased.

Ingredients:

  • 6 cups sliced carrots
  • olive oil, about 1-2 tbsp.
  • kosher salt, 1/2 tsp or so
  • 1 large Spanish onion, chopped
  • 1/2 tsp ground ginger (I would like to use fresh next time, 2 Tbsp grated would do it)
  • 4 cups vegetable or chicken broth (I use low salt so that I can add just how much I want later)
  • pepper to taste

Directions:carrot soup 5

  1. Preheat the oven to 400 degrees Fahrenheit
  2. Toss sliced carrots in olive oil and spread on a cookie sheet, sprinkle liberally with kosher salt; roast for 30-40 minutes, until they begin to brown On the stove top, in a medium to large soup pot, melt 1 Tbsp butter over med/high heat (you could easily use olive oil or coconut oil here); add the sliced onions and cook until they begin to brown; add the ginger and broth; bring to a boil
  3. Once the carrots are done, carefully add the carrots to the broth and onions
  4. Once it’s cool enough (just not boiling hot, warm is still good), blend using and immersion blender or in batches

I love it just like this with a bit of pepper. You could add cream to make it a creamy soup or add a dollop of sour cream when you serve it.

Enjoy eating your veggies 🙂

Dr. Kerri

Veggie Soup with Chicken Broth

I’m pretty proud of this soup! It really is a homemade soup. The veggies came from my neighbours freezer but really came from his abundant garden last summer. I used some chicken bone broth I made in a slow cooker overnight after a delicious roast chicken dinner one Sunday night awhile ago.

IMG_4327

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

4-6 cups of chicken bone broth

4 cups of frozen veggies – I had grape tomatoes, zucchini and green beans.

Sprinkle of thyme and oregano

Add salt and pepper to taste.

Bring to a boil then simmer 20 minutes.

Enjoy!

Dr. Whitney Young, ND & Dr. Kerri Fullerton, ND

IVF – Your Diet Still Matters

More and more couples are having troubles getting pregnant and are turning to assisted reproductive technologies. These can include in vitro fertilization. Couples might think they don’t have to do much since the egg and the sperm will be joined together by the scientists. However, what these couples eat leading up to the IVF procedure can have an effect on the outcome.

In 2010, a study found that couples who ate a Mediterranean diet had more successful IVF procedures than those who ate a standard North American diet (SAD diet).

So what does a Mediterranean diet look like?

It is comprised mainly of fruits, vegetables, nuts, seeds, fish and some olive oil. It usually includes a bit of red wine but for those of you trying to get pregnant you as a couple should both avoid alcohol.

Eat less red meats, sweets, and dairy. Cut back on breads and bread products where possible. See the pretty picture below.

We are here to help. Your diet is just one of the many ways to improve your health before undergoing IVF treatments. There are more supplements and nutrients with scientific research to support their use before getting pregnant. Book at free 15 minute consult to discuss working together.

Mediterranean Diet

  • Source – Vujkovic M et al, 2010)
  • Image source – tasteofthemed.com