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What Am I Eating? Creamy Vegetable Soup

By Tina Thomas, MD | March 18, 2021

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. 

Dr. Thomas is board certified in general surgery and surgical critical care, with specialty training in advanced minimally invasive general and bariatric surgery. Dr. Thomas elected to attend medical school in India and graduated with distinction. She completed her general surgery residency at the University of Connecticut, where she received awards for resident excellence and leadership by example. Dr. Thomas has completed two fellowships, in surgical critical care and advanced minimally invasive and bariatric surgery, from the University of Michigan and Hackensack University Medical Center respectively.
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