Country Carrot Soup – Virtual Vegan Potluck November 2013

Virtual Vegan Potluck - Country Carrot Soup - from

 If someone had suggested to me 5 years ago that there would come a day when I would prefer receiving  a big beautiful, nutritious bunch of colorful carrots in place of roses?  Yea, they would have been nuts.  Now days,  I dream of veggies, all shapes and sizes.  But mostly about the way they make me feel.  Carrots, in particular, have the highest content of beta carotene of all vegetables.  And yet, I don’t LOVE that taste.  Whoa is me.  I had to fix my lack of carrot interest if nothing else, to just fit in with the rest of the planet….

Thousands of years ago, carrots began creeping their way onto tables in the Middle East and were originally all colors of the rainbow.  The common orange carrot of today wasn’t developed until around the 16th century.  It caught on back then for its vibrant orange tones more so than its exceptional nutrition or taste.

 The familiar orange carrots are orange because they contain beta-carotene.   Lycopene pigment colors carrots red,  anthocyanin results in purple carrots and lutein makes them yellow.  Any color of carrot does not effect their flavor though.  And the colorful flavors in my Country Carrot Soup blend with a few other veggies to create a perfect winter warm up meal.  I ♥ carrot soup!    A little spice to keep the sinus clear and a whole lot of nutrition make this soup one of my new favorites.

And that is hard to do with my love of soups.

Virtual Vegan Potluck - Country Carrot Soup - from

 I’m getting a hold of my dislike for carrots with these colorful beauties.  They make a meal just a little more festive and perky.

Virtual Vegan Potluck - Country Carrot Soup - from

Country Carrot Soup
  • 2 cups shredded carrots
  • 1 medium size butternut squash, peeled, chopped into chunks
  • 2 cups non dairy milk ( (I used almond) unsweetened
  • ½ cup cabbage
  • 3 - 4 bok choy sliced into ½ inch pieces
  • 2 vegetable bullion cubes
  • 3 Tbs Maple syrup
  • ½ tsp black pepper
  • ½ tsp red pepper
  • 1 garlic clove diced
  • Salt to taste at the end
  • 2 Tbs Vegan butter for saute
  1. In a large stock pot, saute the carrots and squash cubes in the butter over medium heat. When the squash is just fork tender, reduce heat to low and add all other ingredients. Simmer for 1 hour or until ready to serve. Makes about 3 Quarts.

Virtual Vegan Potluck - Country Carrot Soup - from

 A truely ‘good for ya’ soup.  Perfect for taming the winter chills.  And carrots are one of those rare veggies that provide more nutrients when they’re cooked than when eaten raw!

Boiling carrots before slicing them increases their anti-cancer properties by 25%, a new study has revealed. Dr Kirsten Brandt, an agricultural scientist at Newcastle University, has discovered that the subtle difference between pre-slicing a carrot and boiling it whole could drastically affect the vegetable’s nutritional powers. Carrots cooked without being sliced have one quarter more of the anti-cancer compound falcarinol than those that are chopped up first. An earlier study by Dr Brandt and colleagues at the University of Southern Denmark found that people whose diets were rich in falcarinol were around 30% less likely to develop cancer than those who ate none.  (Read full article here)

 Soups on guys……

Yearning for more Carrot Trivia?

  I’m so glad that I’ve been a small part in this smorgasbord of good food.  Time now to take a deep breath and keep reading…….

Thanks Annie ♥

Virtual Vegan Potluck - Country Carrot Soup - from



To see all the Potluck blog posts start Here

Don't be selfish...share ♥Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Email this to someonePrint this page

46 thoughts on “Country Carrot Soup – Virtual Vegan Potluck November 2013

  1. luminousvegans

    Ha ha! I was just joking the other day with my partner that if we ever had a traditional wedding that I would carry a bouquet of red kale. So I definitely can relate to your love of veggies! It’s almost embarrassing how excited I can get over roasting something as simple as eggplant. This soup looks super warm and comforting. Happy VVP!

  2. Pingback: Virtual Vegan Potluck – Roasted Acorn & Butternut Squash Sweet Potato & Carrot Soup topped with Pureed Beets

  3. Amy

    Hi Angela: Wow! Gorgeous photos and the soup looks incredible. I was updating my VVP links to the site before mine (yours) and it somehow left the pingback as a comment. Sorry about that. Newbie blogger here who didn’t know how to set up publishing, so I messed things up a big. But my compliments to your VVP recipe — it’s beautifully done! Amy

    1. Angela @ Canned Time Post author

      Absolutely fine Amy! Lot’s of updating going on this morning with the event ;P I’m sure if I had a bowl of your Squash soup right now I’d forget all about corrections though…looks so fresh and tasty! Thanks for participating in the event….next April you’ll be a pro too!

    1. Angela @ Canned Time Post author

      You’re a better person than I am then….not so found of the cooked carrot flavor. But I fixed it in thsi soup. A must make again recipe now..which doesn’t always happen when you blog 😉 Thanks so much, take care ♥

  4. Cadry's Kitchen

    What beautiful photos! I love the earthiness of carrots. I always used to say that the baby carrot was the best thing that ever happened to the carrot (because of the sweetness), but then I started eating carrots with their tops still attached and changed my mind. Those really fresh, straight from the ground carrots are the best in my book. Your soup looks so tasty! And is that a new header on your blog? I love it!!

    1. Angela @ Canned Time Post author

      Really appreciate your comments Cadry. I may be lucky enough one day to pull one right out of the ground and chomp away. I can image a world of difference in the freshness. These were locally grown but still sit on the shelf for days, then the fridge.
      Take care and thanks again.

  5. gigiveganville

    what a feast for all the senses. museum worthy photos. love the rainbow of carrots, I would much prefer a bouquet of carrots over roses any day. Carrots don’t make me sneeze. Creamy veg soups are so soothing.

  6. Maggie Muggins

    You are not alone in your feelings about vegetables vs roses, I’d take a beautiful bunch of carrots like those any day! I had no idea carrots came in such colours. Gorgeous looking soup, I bet it’s incredibly flavourful.

  7. sweetveg

    This soup looks delicious! I love the addition of the other vegetables. I was expecting just a traditional carrot soup, but nope, this one rocks. Your photos are gorgeous, too. Thank you!

  8. Pingback: Carrot and Ginger Soup with a Dash of Orange | ãhãram

  9. Pingback: Virtual Vegan Potluck: Favorites Round Up

Leave a Reply

Your email address will not be published. Required fields are marked *

Facebook Iconfacebook like buttonTwitter Icontwitter follow button
%d bloggers like this: