Pumpkin Carrot Soup


The only slight differentiations from the TIU recipe to what I made was that I used red onion and instead of topping with parsley, yogurt or pumpkin seeds, I put my leftover chopped chives and pepper on top.


I let the ingredients simmer in my crock pot on high while I completed a 4 mile run and Bikini Arms from the TIU Beach Babe 2 DVD for roughly an hour, then turned on low while I showered post-workout for about 30 minutes and blended it shortly after that. I have a Ninja blender, so that’s what I used to mix the soup, but an immersion blender would be a lot easier, if you have one. I used preset 2 for the first 1 minute 30 seconds and then used preset 1 for a remaining 1 minute 30 seconds to 2 minutes. I like my soups a little chunkier than creamy, so I didn’t blend it as much as the TIU recipe pictured, but it’s all based on personal preference.
Then I dug right in for dinner! I was extremely satisfied by the soup and loved how hearty it tasted without being too sweet. This savory pumpkin soup is my new go-to crock pot creation.


I chose to make this in my crock pot because it seemed easier than using a big pot on the stove. Crock pot recipes are my Fall and Winter seasonal go-to’s because they are simple, easy-to-execute and are always crowd pleasers (especially for Football Sundays!) Preparation was straightforward and a breeze, which I always appreciate!


Tuesday, October 29, 2013 - 8:48am


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