Carrot Soup For Your Thanksgiving Table

Happy Thanksgiving to all who celebrate it! Thank you all for making this community such a welcoming and open place. Thank you for inspiring me and everyone on the Reboot team. Thank you for supporting each other and for giving the Reboot a try. Thank you for helping to spread the word about this movement and for doing your part to make this world a healthier place!

Now, if you’re still looking for a Reboot-Friendly Recipe for your Thanksgiving table, look no further — I tested this one out on my own kitchen this weekend and I stand by it 🙂

I especially loved this recipe because all of the veggies, right down to the garnish, are very seasonal right now. With that in mind, this soup honors the tradition of the harvest-style holiday and is thick, hearty and delicious enough to tackle those turkey cravings! The celery and fennel add great flavor, plus it looks really pretty with the amazing radishes available right now! I used a mix of Watermelon Radish and traditional Radish.

Have a great holiday everyone!!


  • 1-4 fennel bulb(s) depending on size
  • 2 lbs. carrots
  • 1 celeriac
  • 4 scallions (Australian shallots)
  • 2 leeks
  • 1 onion
  • 4 garlic cloves
  • Ginger – 2 inch chunk, finely chopped
  • Fresh herb bouquet — tied together with twine (I use: dill, savory and sage)
  • 2 tbsp olive oil
  • Vegetable broth


  1. Finely chop onion, leek, scallion (Australian shallots), and garlic.
  2. Peel celeriac and carrots, cut these and fennel into 1 inch chunks.
  3. Heat olive oil in soup pot over medium heat; Add Onion, Leek, Scallion and Garlic — Cook until soft, about 8 minutes.
  4. Add celeriac, carrots, fennel & ginger — cook until all ingredients are mixed and softened.
  5. Add 4 cups of vegetable broth and fresh herb bouquet.
  6. Mix well and cook covered for 40 minutes to 1 hr over medium heat.
  7. Blend well – (can use immersion blender or traditional blender).
  8. Garnish with freshly sliced radishes.