carrot watermelon soup

Posted by on Jul 12, 2012 in fruit, soups, vegetables | 0 comments

I was craving something refreshing the other night, and the seedless watermelon I picked up at the store looked delicious and no doubt juicy, a perfect food to eat in this Texas heat.  Watermelon is not only great on a hot summer day, but this delectable thirst-quencher may also help quench inflammation in our bodies due to it’s high concentration of vitamin C, vitamin A, beta-carotene, and lycopene.  In addition to being a kid favorite, watermelon is rich in the B vitamins necessary for energy production and is a good source of magnesium and potassium.  It’s 92% water, which makes it an excellent hydrator and very low in calories (always a plus!) – only 48 calories per cup!

carrot watermelon soup
Recipe type: soup, vegetables, fruit
Serves: 4

  • 1 bunch carrots, peeled and tops removed
  • ½ small to medium seedless watermelon, cut into chunks
  • 3 cups organic chicken broth
  • 2 tablespoons olive oil
  • 2 tablespoons thyme
  • ¼ – ½ teaspoons Himalayan sea salt, to taste

  1. Steam the carrots for 30 minutes and then let cool.
  2. In a Vitamix or other blender, combine steamed carrots, watermelon, chicken broth, olive oil, thyme, and sea salt, and blend until smooth.
  3. Serve at room temperature, or refrigerate to chill before serving.


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