Main meals Recipes

Carrot-Melon summer soup

Man, how underrated is soup?! It’s my go-to for several reasons:

  1. It’s easy as hell (just chuck random crap in a pot)
  2. It’s really filling (I love food and I’m not satisfied til my belly is full to the brim)
  3. It’s light, low calorie and jam-packed with nutrients

It’s the perfect food when those winter cravings kick in (holla@me if cold weather just makes you want to eat more than your body needs), or as a refresher in the summer since it doubles as a beverage (hands up if you never seem to hydrate enough).

This soup combo might sound weird but trust me the mix works sooo perfectly! Try it out and let me know what you think πŸ™‚Β 


  • 10 small-medium carrots
  • 1 zucchini
  • 1 small onion
  • 3 garlic cloves
  • 1 tbsp coconut oil
  • 1/4 tsp cayenne pepper
  • 1 spring rosemary
  • 1/2 cantaloupe melon
  • Salts & pepper to taste


  1. Heat a big pot or crock-pot on the stove on medium heat and add oil, cayenne pepper and rosemary
  2. Chop onion and garlic roughly and add to the hot oil
  3. Add a few table spoons of water, decrease to low heat, add the pot lid and let the onions sweat
  4. In the mean time, peal the carrots and roughly chop the carrots and zucchini
  5. When the onions are clear and soft, add the veggies, increase back to medium heat and stir
  6. Add a generous amount of salt and pepper
  7. Add about 4-5 cups of water or until the vegetables are completely submerged
  8. Put the lid back on and let the vegetables cook for about 15-20 minutes or until the carrots are soft
  9. Blend the soup with a hand blender and let cool
  10. Chop the cantaloup roughly and once the soup has cooled, add to the mix
  11. Blend once again and add more salt and/or pepper to taste
  12. Store in the fridge for up to 6 days

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