Danielle Macaulay TITLE-min

Golden Autumn Carrot Soup

Last month I provided you a few holiday cheats, and that is exactly what I did ALLLL month long – cheat, cheat and cheat some more! I am definitely feeling it’s effects. I’m of the age where I can no longer cheat without consequence. And so, it is time for some clean eating! Although this soup has Autumn in it’s name, it is the perfect way to start off January, and continue all throughout the thick of cold and flu season. The boys and I actually just each finished off a bowl for dinner tonight.

Look – I know this isn’t baked brie, or chocolate cookies, but this soup is delicious, and it’s vegan, as well as gluten and sugar free!

 I stumbled across this recipe when my husband and I were doing “The Daniel Fast”, a vegan type of diet in nature, that typically eliminates animal products, sugar and leavened breads, as Daniel did in the Bible. We were doing this fast for spiritual purposes, but as a side benefit, we both lost weight and felt better than we had in a very long time. I enjoyed this particular recipe so much, that I’ve kept it in my arsenal for when I’m looking to drop a dress size. Enjoy this easy, yummy soup that will be sure to warm up your bones and shrink your belly!

2 tbsp olive oil
1 lg onion, chopped
3 stalks celery, chopped
4 C carrots, peeled, sliced and diced
1 quart (32 oz) vegetable broth (or, homemade bone broth to amp up health benefits)
1 tsp poultry seasoning

1 tsp dried basil
1 tsp chopped garlic
1 tsp salt
1/4 tsp pepper

In a large stock pot, heat the oil over med heat then sauté onion, celery, carrots, garlic and all seasonings roughly 10 min. Then, add the vegetable broth. Cover and simmer about 25 min until carrots are tender. Blend the soup in blender (in two batches) or with immersion hand blender. Serve with a rustic whole grain bread.

*Food Pictures by: Rebecca O’hara Photography

(This recipe has been adapted from “The Daniel Fast”  cookbook)

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