By Jen, on April 14th, 2013% 
Roasted carrots make this soup extra sweet and flavorful. Coconut milk adds richness and a creamy, smooth texture. (vegan, dairy-free recipe)
Vegetarian Roasted Carrot Soup Recipe
2 pounds carrots
2 tablespoons olive oil, divided
1 large white or yellow onion, chopped
1 Anaheim pepper, seeded and chopped
2 cloves garlic, halved
5 cups water
1 1/2 teaspoons fine sea salt
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
Dash cayenne pepper
1 cup canned coconut milk
Preheat oven to 375 degrees. Scrub and peel carrots. Cut into chunks. Mound carrots on a large shallow baking pan. Drizzle with 1 tablespoon oil; stir to coat. Spread carrots in a single layer on pan. Bake 50 to 60 minutes until carrots are tender and lightly browned, stirring occasionally.
In large pot, heat 1 tablespoon oil over medium heat. Add onion, Anaheim pepper and garlic; cook 5 minutes until softened, stirring occasionally.
Add water, roasted carrots, salt, coriander, cumin, ginger and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes.
Cool, uncovered, at least 30 minutes until cool enough to blend. Use blender or food processor to puree in small batches until smooth. (Use caution when blending hot liquids.) Return blended soup to pot; stir in coconut milk. Heat over medium-low heat until hot, stirring frequently. Serve with a sprinkling of freshly ground pepper.
Makes about 6 cups soup
Recipe Links:
Spiced Carrot Cauliflower Soup from Weelicious
Pumpkin Black Bean Soup
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By Jen, on November 6th, 2011%  
Time to face it. Summer is long gone and cooler days and nights are here. It’s time to simmer big pots of vegetable soup.
Red lentils make a great base for veggie soup. They start out as reddish-orange disks, but cook down to make a thickened, brown soup base. Perfect for adding chunky sweet potatoes and leafy green kale.
Red Lentil Soup with Sweet Potatoes and Kale
1 tablespoon olive oil
1 medium white or yellow onion, chopped
2 cloves garlic, finely chopped
5 cups water
1 cup red lentils, rinsed and drained
2 teaspoons sea salt
1 1/2 teaspoons ground coriander
1 1/2 teaspoons bittersweet paprika
3/4 teaspoon ground cumin
12 ounces fresh sweet potatoes, peeled and cubed (2 cups)
4 cups chopped fresh kale leaves (stems removed)
Freshly ground black pepper
In large pot, heat oil over medium heat. Add onion; cook 5 minutes until softened, stirring occasionally. Add garlic; cook and stir 30 seconds until fragrant but not browned. Add water, lentils, salt, coriander, paprika and cumin. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes.
Add sweet potatoes; simmer 10 to 15 minutes until sweet potatoes are just tender. Add kale, simmer about 5 minutes more or until kale reaches desired tenderness. Season soup with freshly ground black pepper.
Makes about 7 cups soup.
Serving Tip: Add a squeeze of lemon juice or some chopped fresh tomatoes to each bowl of soup.
Recipe Links:
Favorite Veggie Soup
Curried Butternut Squash Soup
Product Links:
The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy
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By Jen, on March 20th, 2011% 
What makes this veggie soup my favorite? Memories of my favorite cookbook, the fifteenth anniversary (1992) edition of Mollie Katzen’s Moosewood Cookbook. It was the first cookbook I bought with my own money. The first cookbook I read like a novel…the story got better with each turn of the page. Using the Moosewood Cookbook helped me learn how to cook new and delicious vegetarian dishes.
Over the years I added at least 100 cookbooks to my collection, but my battered Moosewood Cookbook still had a prominent place on the shelf. You can imagine my disappointment when I somehow lost the book in a move. Since my edition of the cookbook was long out of print, I was out of luck. That is until I found a used copy at Powell’s Books in Portland. You should have seen the smile on my face.
Anyway, I’ve been paging through the book again and came across a vegetable soup recipe I used to make. I always loved the name, Gypsy Soup. What I liked most about it was the combination of sweet potatoes, chickpeas, tomato and paprika. (That was pretty exotic when I first started cooking.) So, today I cleaned out the vegetable drawer and made a pot of soup inspired by my trusty Moosewood Cookbook. I improvise when making soup, throwing a bit of this and that in the pot, so it’s not the same recipe as the one in the book. But, it reminds me enough of Gypsy Soup to make it my new favorite veggie soup.
Favorite Veggie Soup
1 tablespoon canola or safflower oil
1 medium onion, chopped
1 medium green or red bell pepper, chopped
2 carrots, chopped
8 ounces white button or cremini mushrooms, sliced
2 cloves garlic, finely chopped
6 cups water
2 large sweet potatoes, peeled and cubed
1 1/2 teaspoons sea salt
2 teaspoons curry powder
1/2 teaspoon mild paprika
Dash cayenne pepper
1 can (14.5 ounces) petite diced tomatoes (do not drain)
1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
Juice from half of a fresh lemon
1 to 2 tablespoons soy sauce
In large pot (5-quart), heat oil over medium heat. Add onion, bell pepper and carrot; cook 8 minutes, stirring frequently. Add mushrooms and garlic; cook and stir 2 minutes.
Add water, sweet potatoes, salt, curry powder, paprika and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until vegetables are just tender.
Add tomatoes and chickpeas. Return to boiling; reduce heat. Simmer, uncovered, 5 minutes more.
Stir in lemon juice and soy sauce. Taste and adjust seasoning, if needed.
Makes about 11 cups soup
Serving Tip: Top each serving with a sprinkle of fresh chopped cilantro.
Recipe Link:
Curried Squash, Mushroom and Orange Soup by Mollie Katzen
Product Link:
The New Moosewood Cookbook (Mollie Katzen’s Classic Cooking)
By Jen, on November 17th, 2010% 
I’ve been a bit pumpkin obsessed lately. I’ve posted recipes for pumpkin smoothies, pumpkin bread and even roasted pumpkin seeds and fresh pumpkin puree. Here’s one more pumpkin recipe to complete the collection- an easy pumpkin soup.
This simple Pumpkin Black Bean Soup can be made with canned or fresh cooked pumpkin puree. Vary the flavor by using your favorite spice blend. I made it with pure ancho chile powder, but it would be equally tasty with a chili powder blend, curry powder or even garam masala.
Pumpkin Black Bean Soup
1 tablespoon canola oil or safflower oil
1/2 cup finely chopped white or yellow onion
2 cloves garlic, finely chopped
3 cups water
1 can (15 ounces) pure pumpkin or 1 3/4 cups fresh pumpkin puree
1 can (15 ounces) black beans, rinsed and drained
1 teaspoon coarse salt
2 teaspoons ancho chile powder or curry powder
1/2 teaspoon ground cumin
Dash cayenne pepper
1 small can (5.46 ounces) canned unsweetened coconut milk (2/3 cup)
In large pot, heat oil over medium heat. Add onion and garlic; cook and stir 5 minutes until softened. Add water, pumpkin, black beans, salt, ancho chile powder, cumin and cayenne. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes until soup has thickened. Stir in coconut milk.
Makes about 6 cups soup.
Tip: Fresh pumpkin puree can be used instead of canned pumpkin. You’ll need 1 3/4 cups pumpkin puree. Save and roast the pumpkin seeds for a tasty garnish.
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Welcome Hi there, my name is Jen. Eating Clean Recipes is my recipe blog. It's a place where healthy meets delicious. All recipes are created by me and made in my Minneapolis kitchen. I hope you enjoy these simple vegetarian recipes. Thanks for visiting.
All text and photos © 2009-2012 Food Fix, LLC
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