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Creamy Carrot Soup

  • 2 min read

For a nutrient-packed, super simple, Creamy Carrot Soup follow this simple vegan recipe!


  • 2 White onions in halves 
  • 2 lbs of carrots in quarters
  • A few cloves of garlic 
  • Olive oil, salt and pepper 
  • 1 L of Lucky iron Fish water 
  • If desired: cilantro, Sriracha, garlic powder, and/or coconut cream


  • Cut 2 White Onions in halves, 2 lbs of Carrots in quarters, and peel a few cloves of garlic to taste⁣⠀
  •  Add these to a large baking tray and drizzle olive oil, salt and freshly cracked pepper. ⁣⠀
  • Bake @ 400 degrees for 30-40mins (until tender).⁣⠀
  • Remove from oven and let cool. ⁣⠀
  • If you don't already have your Iron Water made, take this time to get it ready⁣⠀
  •  Boil 4 cups / 1L of water⁣ - Add 2-3 drops of any acidity (lemon juice, vinegar, etc.)⁣⠀
  • Once it reaches a rolling boil, drop your Lucky Iron Fish in the pot. ⁣⠀
  • After 10 mins, remove the Lucky Iron Fish and let the water cool down. ⁣⠀
  • Carefully scoop the baked veggies into blender.⁣⠀
  •  Add 2 cups of your Fish Iron Water (save remaining for other use, or add to blender for a thinner soup). ⁣⠀
  • Blend on *low* speed for a few seconds. ⁣⠀
  • Make sure to leave the cover in your blender lid partially open for steam to release!
  • Add more seasonings (if needed) such as:⁣
  • More salt, a few stalks of cilantro, finely chopped⁣, a few squirts of Sriracha, a little bit of garlic powder, and/or a little bit of coconut cream for extra creaminess. ⁣⠀
  • Blend again till everything is mixed properly. ⁣⠀
  • Serve with some more chopped cilantro and a dollop of coconut cream ⁣⠀