Meg Sylvester Carrot & veggie Soup from Costa Rica
Meg Sylvester Carrot & Veggie Soup

Carrot & Veggie Soup

This Carrot & Veggie Soup comes from a lovely ranch in La Fortuna, Costa Rica called Ranchot Margot.

Rancho Margot is a jewel of a place plopped into the middle of the Costa Rican jungle. I spent several days as a guest at a this completely self-sufficient farm and ate this carrot & veggie soup every single day for lunch (and sometimes dinner). This place was amazing. The food that was served was cooked in-house with all ingredients coming straight from the property. Breakfast, lunch, and dinner were beautiful displays of natural colors and textures that came straight from Mother Earth.

On my last night there, it dawned on me that I hadn’t asked for any recipes. I wanted to take home a recipe that was straightforward, simple, and nourishing (so, basically everything they cooked).

Seeing as though I was obsessed with the Carrot & Veggie soup, I asked for that recipe. They were so sweet, and so excited to share the goodness.

If you ever get a chance to go to Costa Rica, I can not recommend Rancho Margot (and their Carrot & Veggie soup!) enough. You are off the grid, surrounded by nature, no wifi in the bungalows, and in really amazing company.

This Carrot & veggie Soup is perfect for breakfast, lunch and dinner as it has a very mid flavor and is ultra nourishing with the vitamins and minerals from the carrots, potatoes, and garlic.  You can sip on this straight from a big, old coffee mug too – perfect for cold days when you just want something warm.


Rancho Margot’s Carrot & Veggie Soup:

1 lb carrots – peeled, roughly chopped

¼ lb onion – peeled, roughly chopped

3 cloves garlic – peeled

2 capfuls of olive oil

¼ lb potatoes – peeled, roughly chopped

1/3 sweet pepper – seeded and chopped.


For the Garnish (optional):

Roasted pumpkin seeds & chives


What to do:

Cover all ingredients with water.

Season with Salt, Pepper, and whatever other seasonings you desire!

Bring to a boil.

Turn down heat and simmer for about an hour

Once soft, pour all contents into a blender and blend. (you may have to do in batches).

*Do not fill blender to the top, as hot liquid expands and you may end up burning your hand.*

Pour into bowls and garnish with pumpkin seeds and chives.

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