It was a cold, rainy spring Saturday in Calgary. I’d just had a beautiful, inspiring lunch at Shokunin the day prior with fellow food blogger Heather’s Eats. During lunch, my Maki roll came garnished with gorgeous edible petals and chef Darren stopped by to chat with us about his vision for the restaurant. Earlier that week I had tons of photoshoots involving flowers and the leftovers were scattered all over my living room in a beautiful mess. Rebecca Dawn Design and I had been chatting about ideas for edible flower posts, so that was dancing around in the back of my head. I had a whole bunch of carrots and yellow peppers that needed to be used up, and a can of coconut milk sitting half-full in the fridge. I was craving a comforting, pureed soup and realized I hadn’t made one since the fall! It seems that on dreary, grey days I crave the most colour — and I’ve been really into yellow in fashion this spring.
All these things inspired this fresh, nourishing and colourful spring soup recipe! The best part? You only need 10 ingredients (including seasonings) to make my Rainbow Carrot & Yellow Pepper Soup!
RAINBOW CARROT & YELLOW PEPPER SOUP
I draw inspiration from many sources, and I think it’s so important to constantly seek out new experiences to inspire us as creatives. I feel that some of my most inspired work happens after I’ve filled my time trying new things with new people and sharing in their passions. I count myself as very fortunate to be able to surround myself with those that inspire me!
Enjoy this fun and vibrant medley of spring colours and flavours on your next cold, rainy spring day to warm you up! I like to think of it as a spring twist on a classic pureed soup, brightened up with a garnish of fruity extra virgin olive oil, fresh lemon juice and edible flower petals. I found the petals I used in this recipe at Cherry Pit in the Calgary Farmers Market. Aren’t they gorgeous? Like an edible confetti!
Of course, you can use regular carrots and any colour of peppers you like for this recipe — the flavour will generally be the same. The rainbow carrots and yellow peppers are just what looked good at the market during the I was testing this recipe! Keep in mind that if you use regular carrots and red or orange peppers the soup will have more of an orange hue, rather than this beautiful mustard yellow. The colour of this soup reminds me of one of my favourite Makeup Geek Eyeshadows, Desert Sands — which they describe as a medium camel brown with warm yellow undertones. If that eyeshadow were a soup, it would be this soup! And if you come to JustineCelina mostly for recipes, I also blog about everything that I’m passionate about — and I’m very inspired by the world of beauty.
Yield: 8 cups (Serves 4)
• 10 medium rainbow carrots
• 4 yellow peppers
• 1 head of garlic
• 2 cups low sodium veggie broth
• 1/2 can coconut milk
• Salt & pepper
• 2 tbsp olive oil
• Dried rosemary
• Crushed chill flakes (or red pepper flakes)
• Fresh lemon juice
• Edible flower petals
1. Preheat your oven to 375 °F. In the meantime, chop veggies into 1″ cubes, adding them into a big bowl as you go. Chop the top off a head of garlic. Once you’re finished chopping, add the veggies to a baking sheet, and the garlic to a corner.
2. Season liberally with olive oil, salt and pepper, a pinch of crushed chili flakes and a sprinkling of rosemary. Stir the veggies around in the pan to ensure each piece is well coated with oil and seasonings. Ensure the head of garlic is well coated with oil and seasonings. Roast at 375 °F for 30 minutes.
3. After the half an hour is up, stir and rotate the veggies. Then, put them back in to cook for another 30 minutes.
4. After the last half an hour, the veggies should be done. Remove the baking sheet from the oven and allow to cool for about 10 minutes.
5. Once cooled, squeeze the roasted garlic cloves out from the head onto the baking sheet. Add the contents of the baking sheet to your Vitamix (or similar) and add the coconut milk and veggie broth. Blend on high for a few minutes until completely smooth. Add the blended mixture to a large soup pot and turn on low heat.
6. In a large pot, heat the soup through on low heat to allow all the flavours to marry together, stirring constantly. Taste and season as needed with salt and pepper. Mine was perfect without any additional seasoning.
7. Once the soup is warmed through, serve immediately. Ladle into serving bowls or cups — garnish with a drizzle of olive oil, a squeeze of fresh lemon juice and a scattering of edible flowers!
Note: This soup also freezes very well if the recipe makes too much for you to eat all at once! I like to make big batches of things and freeze them so I always have something healthy on-hand for dinner. It comes in handy on those super busy days!
STILL HUNGRY? MORE SOUPS & LIGHT SPRING RECIPES
What are your favourite things to eat on rainy spring days? If you try my Rainbow Carrot & Yellow Pepper Soup let me know — I love it when you guys make my recipes and give me your feedback! You can tag me on Instagram, Twitter or Facebook, or use the hashtag #justinecelinarecipes in your recreations so I can find them! I also have a board on Pinterest for my recipes, if you’re looking for some more inspiration.
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