This hearty and wholesome Carrot Chowder is just what the doctor ordered. Chock full of vitamins and minerals, it’ll slap any cold right out of your system!
Holy moly! Guess what?
Daily Buzz Moms asked me to participate in their 9×9 Series: Comforting Soup Recipes. Yay!
Daniele and I frequent Daily Buzz Moms on a regular basis and we love seeing what our fellow “Mom Bloggers” have been up to, so I’m super excited to be a part of their contest series.
If you’re new to the world of Daily Buzz Moms, then please stop by. They’re incredibly supportive of all sorts of creative “Mom Blogs” and it’s a great little community to be a part of!
So, on to the soup…and the story…
This past November, my husband competed in Ironman Cozumel, and while he focused on training, I focused on what he was eating. I wanted to make sure that I made him as many healthy, nutritious meals as possible, so I started watching what we ate and how we prepared it.
Training for an Ironman is never easy, but training for an Ironman in super-chilly temps is even harder. So after one blustery-cold winter ride (think 6 hours of brrrr!), I wanted to make sure my insanely dedicated husband came home to a bowl of piping-hot soup.
Upon finding a random assortment of leftover vegetables, I tapped into my creative side and came up with the idea for this wholesome Carrot Chowder.
With loads of carrots, corn and sweet potatoes too, this colorful chowder is chock full of Vitamin B and packs a hearty punch! The nice blend of spices, and sprinkling of parmesan and parsley on top, cut the sweetness of the carrots and balance the flavors perfectly.
This soup is not only great for triathletes, but it’s quite kid-friendly too. Plus, with it’s bright orange color, my Carrot Chowder just lends itself to being renamed something utterly cool that your kids will love!
Got any ideas for a new name? Comment below!
HEARTY AND WHOLESOME CARROT CHOWDER
Ingredients:
- 1 large sweet potato, baked
- 1 cup Vidalia onion, diced (about 1 small onion)
- 3-4 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- 32 oz vegetable broth, organic
- 16 oz bag baby carrots, roughly chopped
- 2 cups corn kernels
- ½ teaspoon white pepper
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon turmeric
- Fresh Parmesan, for garnish
- Fresh Parsley, for garnish
Directions:
Step 1: Heat oven to 350 degress. Wrap sweet potato in tinfoil and bake in oven for 1 hour. (Note: A sweet potato will make a mess of your oven if you’re not careful. To keep your oven clean, place a tinfoil-lined baking sheet under the rack to catch any drippings.)
Step 2: In a large saucepan, sauté onion until translucent. Add garlic; sauté until fragrant.
Step 3: Add vegetable broth, carrots, corn, and spices. Simmer on med-high heat for approximately 20 minutes, or until carrots are tender.
Step 4: Using a slotted spoon, remove half of the solids and blend in a food processor, or blender. (Note: If you dislike chunky soup, just blend all of the solids.) Add blended solids back into saucepan; stir to incorporate.
Step 5: Remove outer skin from sweet potato and add to saucepan; stir to incorporate.
Step 6: Ladle hot soup into bowls. Garnish with shaved parmesan and freshly chopped parsley!
Thanks for reading,
Denine
Thanks for stopping by Janet! This soup is perfect for sad carrots! 🙂 It does sound like a weird combo, but it is quite tasty!
Mmm, that looks yummy. I am planning to make soup tomorrow, I have some carrots that are slightly sad, and some squash. I’ve never used turmeric and paprika with carrot, but you have inspired me!