Since we are trying to make a baby AND it is colder weather, what better thing to make than soup. I love soup! I look forward to it all year long. Having just finished a nutrition class, I decided to put my new knowledge to work by creating a fertility soup. Really, it is just a yummy soup full of nutrients that help support the female (and male) body and hormones. Not only is it delicious, but my body is going to greatly benefit from the surge of vitamins and minerals provided by this soup.
Carrots: provide vitamin A, vitamin C, beta carotene, fiber, potassium, folate, some iron.
Benefits: provides antioxidants, helps with blood sugar regulation, keeps hormones in check, helps the corpus luteum produce needed progesterone, supports reproduction and embryonic development.
Roasted Carrot Soup
-10 large carrots (chopped roughly)
-1-2 whole onions (chopped roughly)
-whole garlic bulb (cloves peeled and chopped in half)
-package of mushrooms (chopped)
-2 T coconut oil
-salt to taste
-2 t. fresh or dried thyme
-1 t. curry
-1 t. tumeric
-3 c. water
-3 c. vegetable or meat broth
Chop the carrots, onions, garlic, and mushrooms roughly and toss on a cookie sheet with the oil and a sprinkle of salt. Roast at about 425 for 25 minutes
Removed roasted vegetables from the oven and place them in pot with the water, broth, and seasonings. Let the soup come to a simmer. At this point you can leave it chunky, or blend it for a smoother soup.
I topped my soup with grated parmesan and scallions. Happy eating and baby making!
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