Before getting my Vita-Mix, I avoided making homemade soups. All of the peeling, boiling, stirring and blending sounded like a big mess. This tasty vitamin rich soup took less than 10 minutes and only one container to make. That’s my type of fresh cooking. I used roasted carrots from the previous evening’s meal. Since it doesn’t take any extra effort to cook one or two pounds of carrots, I always cook a double batch, which gives me a head start on the next day. My other carrot time saver is buying pre-shredded or pre-peeled baby carrots. Finding time efficient ways to bring more vegetables to our family table, that they will actually eat, is a driving force of Chubby Chicks Health Club.

Rating: 5

Total Time: 10 minutes

Yield: 4 servings

Serving Size: 8 ounces

Calories per serving: 106

Fat per serving: 21 cal, 2.4g fat, sat fat 1.0g, trans fat 0.0g

Good Points: low in cholesterol, high in calcium, high in phosphorous, high in selenium, very high in vitamin A, high in vitamin E
Nutrition Facts: 106 calories. 2.4g fat. cholesterol 6mg, sodium 334mg, dietary fiber 1.9g, sugar 5.0g, protein 10.3 g, vitamin A 187%, calcium 17%, vitamin C 6%, iron 2% (Based on 2000 calorie diet.)


  • 2 cups of Cooked Carrots (leftovers cooked with onions, garlic and celery)
  • 1 cup of Low Fat Cottage Cheese
  • 1 cup of Unsweetened Almond Milk
  • 1/4 tsp. ground Ginger
  • 1/2 tsp. Cinnamon
  • 4 tsps. Greek Yogurt


  1. Put Carrots, Cottage Cheese, Almond Milk and Ginger in the Vita-Mix.
  2. Set on High and emulsify for 5 to 6 minutes until the soup is creamy and hot.
  3. Serve sith a sprinkle of Cinnamon and a tsp. of Greek yogurt swirled in.
  4. Optional: Add curry powder to taste.
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