Dr. Dawna Ara, DACM

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Creamy Carrot Soup for Better Skin

Carrot Soup

Carrots are one of the oldest cultivated vegetables. A staple in most cuisines, the white, yellow and purple varieties were first cultivated in Afghanistan around 3000BC. The modern, sweeter and bright yellow and orange varieties were created in the Netherlands around the 16th century. 

High in the antioxidants beta-carotene (provitamin A) and lutein, carrots are best known as a vision tonic. These antioxidants aid in the prevention of age-related macular degeneration and may help with night vision.

Beta-carotene is also anti-inflammatory, it protects against cancer and benefits the skin. Carrots contain silicon which supports the connective tissues and repairs the skin. The high vitamin C content in carrots aid in collagen production keeping your skin firm and youthful.

Cooked with an entire chicken bones and all, this soup is very nourishing. It contains collagen from the bones and skin of the chicken, as well as the above-mentioned nutrients carrots have to offer.


  • 1 pound of carrots
  • 1 large white onion
  • 1 bulb of garlic
  • 2 inch chunk of ginger
  • 1 tablespoon whole peppercorns
  • 1 tablespoon of sea salt
  • 1 organic chicken including bones and organs
  • Enough filtered water to cover the chicken


Prepare your carrots by rinsing them and giving them a rough chop. Next rough chop your onion. Fill a pot with filtered water and add your chopped carrots, onions, the entire bulb of garlic (no need to peel), ginger, peppercorns, sea salt and chicken. Bring the water to a boil. Once boiling, bring down to a simmer and skim the top as needed. Cook for at least an hour or until chicken falls off the bone. When done, strain the soup separating the chicken from the veggies. Once you have the carrots, onions and some of the ginger in a bowl, add them to your blender along with some of the broth. Blend until creamy. Serve with roasted pumpkin seeds and goji berries.

With the remaining ingredients, I make good old fashioned chicken soup after I remove the bones and peppercorn. My son likes to eat his chicken soup with rice or noodles. Or, save the broth and drink it daily as is, and use the chicken in other recipes. Enjoy!

About Dr. Dawna Ara, DACM
Dr. Dawna Ara is an acupuncturist, herbalist, functional medicine practitioner, a mom, wife, writer, foodie and nature lover. She teaches her patients how to live a healthy lifestyle.