Carrot soup


  • 5 lbs of carrots, sliced in to 1/2″ rounds
  • 3 large potatoes, peeled and diced
  • 6 cloves of garlic, minced
  • 2 large yellow or white onion, diced
  • 2 Tbsp Herbes de Provence
  • 1/2 cup apple cider vinegar
  • 1/4 cup olive oil
  • 2 Tbsp butter
  • S&P
  • 32 oz chicken broth


Set Crock-Pot on high with olive oil. Add all ingredients, mix well then cover. Mix gently every 30-40 mins for about 4-5 hours. You will know when it’s done once the veggies start falling apart.

Let cool then purée the soup in a NutriBullet. An emersion blender doesn’t break down the fibers enough. The NutriBullet brings out BIG flavors, don’t skip this step.