Carrot Soup with Honey & Sriracha-glazed Pumpkin Seeds

Carrot Soup with Honey & Sriracha-glazed Pumpkin Seeds Mmm carrot soup… I have to say this is one of my favorite summertime staples. I’ve already made it a handful of times this summer and it’s so great to have a few batches in my fridge for when I need a boost. And boy does it boost… it’s like eating a Red Bull that actually makes you feel good.  Hot or cold, you cannot go wrong with this one.

On that note, I wanted to also point out that this is a great meal for “feeding your chakras.” The more I learn about them, the more fascinated I become. Each chakra lines up with your body and represents certain aspects that balance a person out. From the root or red chakra, which are associated with your most primal self, all the way to your crown or violet chakra, which addresses your spiritual self and helps you gain insight to your self-knowledge and desire to express how you feel.

So this meal, being primarily and naturally orange and also incorporates seeds, helps to feed your sacral chakra. This chakra is associated with your reproductive organs and bowel movements, and affects your happiness, creativity, and sexuality.

Hope you enjoy this as much as I do! xo

Carrot Soup | © Carly Arnwine Photography

Carrot Soup with Honey & Sriracha-glazed Pumpkin Seeds

1/2 red onion

1/2 yellow onion

1 tsp fresh grated ginger

3 cloves garlic

1 lbs. carrots

1 squash (I had one leftover from the garden, it isn’t necessary–but it is yummy!)

1 sweet potato (if available)

1 tsp vanilla

1 tbsp apple cider vinegar

2 cups vegetable broth

1 star anise (these are a rare find in a cupboard, but if you have them, they’re a treat!)

Immersion Blender (great investment.. get one!!)


STEP 1 : Chop up onions and garlic and drizzle some olive oil on them at medium heat on the stove for about 5 minutes or until soft.

STEP 2 : In the meantime, dice up carrots and squash and sweet potato and add to the stove once onions are soft.

STEP 3 : Add vanilla, star anise (if available) and broth and heat on high until it begins to boil. Then put on lid and simmer on low for 15 minutes.

STEP 4 : Add ginger and vinegar.

STEP 5 : Once veggies are nice and soft, take out the star anise and then blend away!

For the Seeds:

leftover squash seeds (if available)

handful of raw pumpkin seeds

Dash of cumin, salt & pepper

1 tbsp of honey

few dashes of Sriracha

Roast in 300 degree oven for 15-20 minutes or until brown

Carrot Soup | © Carly Arnwine Photography Carrot Soup | © Carly Arnwine Photography

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