garlicky roasted carrot soup

Garlicky roasted carrot soup healthy pregnancy recipe

When it’s time for your baby’s eyes, ears, and brain to develop, you need plenty of Vitamin A to help him or her do so, and when it comes to foods rich in Vitamin A, it doesn’t get much better than carrots. This curried carrot shorba is a wonderful combination of taste and health.

Serves: 4


  • 1/2 red onion, roughly chopped
  • 5 medium carrots, roughly chopped
  • 3 garlic cloves, peeled and roughly chopped
  • 1 tbsp canola or coconut oil
  • salt
  • 1/2 tsp turmeric
  • 1/2 tsp curry
  • 1 tsp fresh thyme, woody stems removed
  • 4 cups water


  1. Pre heat oven to 425 F
  2. Toss onions, carrots and garlic with the oil and evenly spread on a large rimmed sheet pan. Roast in the oven for 20-25 minutes or until tender and caramelized.
  3. Remove from the oven and add roasted veggies to a medium soup pot – add spices, salt (to taste), thyme and water. Bring soup to a boil and simmer for 5 minutes. Remove from heat and blend with an immersion blender or in batches in your blender with the top vented.
  4. Ladle into bowl and season with salt and pepper to taste and additional thyme if desired.
  5. Enjoy!

Image and recipe reprinted with permission from and

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