Souping (the New Juicing)

Photo Credit: Mette Nielsen

Thankfully, juicing is yesterday’s news. Faced with sub-zero temps I’m in no mood to guzzle green juice. Desperate to shake off layers of Holiday Happy Hours, I’m embracing the hottest trend –“Souping.” Simply put, souping, or replacing meals with vegetable soups, is a great way to up your intake of vegetables, cut back on calories, and lighten up, without feeling deprived. There’s no doubt souping is healthier than juicing because soups are loaded with fiber that helps anchor blood sugars and tamp down hunger.

Vegetable based soups are a cinch to make from scratch. But when I’m in a rush, I reach for Spoon Optional’s 100% vegan soups, available in single serving jars, easy tote and sip on the go or microwave in a mug or bowl.

Looking for more protein in a soup? Stocks and bone broths are wonderful as a quick pick-me up or as the base to any light soup.



Serves 4

            Use fresh carrots for this soup, it makes an enormous difference to flavor.


1 cup chopped onion

2 tablespoons peeled, chopped fresh ginger

2 cloves garlic

1-1/2 pounds carrots chopped (about 3 cups)

2 tablespoons tomato paste

1 tablespoon grated orange rind

3 cups vegetable or chicken stock

¼ cup fresh orange juice, to taste

Salt and freshly ground black pepper, to taste


Put all of the ingredients EXCEPT the orange juice and salt and pepper into a large pot and set over high heat. Bring the liquid to a boil, then reduce the heat to simmer and cook until the carrots are very tender, about 20 minutes. With an immersion blender or working in batches, puree the soup and season with the orange juice and salt ad pepper. Serve hot, warm or at room temperature.