Dinner Special: Carrot & Pumpkin Soup

It’s now November and it’s getting quite chilly at night, which just makes me want to cuddle up in bed all night with a good book and a hot cup of cinnamon tea. I’ve been cooking and baking almost every day, trying to make warm, healthy meals to comfort the body and soul. Thankfully, Tone It Up trainers Katrina and Karena have posted two soup recipes this week, and I was able to make one of them. It’s extremely easy to make and definitely warms you up, plus it’s healthy!

Carrot & Pumpkin Soup

yield: 6 servings


2 tbsp. grapeseed or coconut oil
3/4 cup diced onion
1 cup pumpkin puree
1 clove of garlic, crushed
1 tbsp. paprika
1/4 chives, chopped
4 cups of broth (I used organic chicken, low sodium)
2 cups carrots chopped
Roasted pumpkin seeds, yogurt, or parsley to garnish
Salt and Pepper to taste


1. Heat oil in a large pot over medium heat. Add the onions and saute for about 5 minutes.

2. Stir in the garlic and paprika.

3. Add remaining ingredients and simmer until carrots are tender – about 30-45 minutes.

4. Allow mixture to cool slightly before pureeing in a food processor or high-speed blender. Garnish with your choice of roasted pumpkin seeds, parsley, or yogurt. Serve immediately!

Source: Tone It Up


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