We’re firm believers in treating skin from both the outside AND inside. Kick your skin up a notch with these three soup recipes, packed with skin loving vitamins and minerals ready to give you a winter glow

Curried Carrot Soup via Jolene Hart

Full of Vitamin A goodness.

Image via Jolenehart.com

Ingredients

1 tbsp butter

1 cup chopped onion

1 tsp curry powder

3 ½ cups vegetable broth

2 lbs carrots, peeled and cut into 1” chunks

1 ½ tsp salt

¼ tsp pepper

Directions 

Sautee onions, salt, pepper and curry powder in melted butter for about 5 mins, until onions are soft. Add broth, carrots and 3 cups of water and bring to a boil. Reduce heat and simmer until carrots are tender, 20 mins or more. Puree batches in a food processor or blender until the soup reaches your desired consistency. I like to leave a few carrot chunks. Season to taste.

Raw Red Pepper and Tomato Soup via Beautylish.com

A great source of lycopene, an antioxidant found in tomatoes

Image via Beautylish.com

Ingredients

1. 1 organic red pepper, cored, seeded, and chopped
2. 3 medium-sized organic, vine-ripened tomatoes
3. ½ organic celery stalk
4. 1 cup unsweetened almond milk
5. ¼ cup chopped sweet onion
6. 1 Tbsp nutritional yeast
7. ¾ tsp Celtic or Himalayan sea salt
8. 1 very small garlic clove
9. 1 Tbsp fresh lemon juice

Directions

Blend everything in a blender until smooth, then serve.

Detox Green Soup with ginger via glutenfreegoddess

Amongst all the delicious greens, ginger is a fantastic anti inflammatory

Image via glutenfreegoddess.com

Ingredients:

1 tablespoon olive oil

2 cloves of garlic, chopped

2 tablespoons diced onion

1 inch of fresh ginger, peeled and chopped

4 cups fresh broccoli, cut up

1/2 pound of fresh spinach leaves

3 parsnips, peeled, cored, chopped

2 ribs of celery, trimmed, chopped

A handful of fresh parsley, roughly chopped

Fresh water, as needed

Sea salt and ground pepper, to taste

Lemon or lime juice

Instructions:

Using a large soup pot, heat the olive oil over medium heat and stir in the garlic, onion, and ginger to season the oil. Add the broccoli, spinach, parsnips, celery and parsley, and stir a bit until the spinach wilts and collapses. Add just enough water to cover the vegetables. Remember the spinach will cook down quite a bit, so don't add too much water at first. You can always thin the soup later, if you need to.

Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened.

Use an immersion blender to puree the soup.

Options:

To make this a creamy (and still non-dairy) soup add a good dash of light coconut milk.

And if you're not averse to grains, serve with a spoonful of hot cooked rice in the center of the bowl.