My family and I have recently started making soup. Not only is it a healthy and hearty meal, but it’s a great way to keep my kids occupied and learning about nutrition now that we are indoors more often. One of our favorite soups is a creamy roasted carrot soup. 

I start off by roasting my carrots in olive oil and a few of my favorite seasonings like salt, pepper and coriander. Ginger is a great addition to the recipe if you like the flavor. Then I let the carrots cool, chop them into smaller pieces and add them to a saucepan with some riced cauliflower and low-sodium vegetable stock. Traditional creamy soup recipes will call for heavy cream or half and half, but we omit those and just use the stock. Finally, I use an immersion blender to blend together the vegetable mixture. 

It turns into a delicious and creamy, antioxidant-packed, vegetable-filled soup that even my kids love. We really enjoy this recipe and we often try new combinations of vegetables and seasonings.