Now that I’m in my second trimester, “morning” (all day) sickness is still around but less often.  I’m also getting better at coping with it.  I’m learning that it’s important to not let myself get hungry.  My digestion is so slow that if I get to the point where I actually feel hungry, it’s too late and I’ll feel sick before anything I eat can actually reach my stomach.  I’m also starting to understand the whole pregnancy craving thing.  It’s not really that I crave a specific food.  What happens is that the thought of so many foods make me gag, so when I think of something that doesn’t, I feel like I have to have it.  It can be anything from spring rolls, to potstickers, to Cool Ranch Doritos or tomato soup.

I’m trying to stay away from processed foods as much as possible (but yes there is a bag of Doritos on my nightstand, thank you Eric for running to the store to get it!) so when I’m craving something that can be made naturally, I try to make it.  Or…I teach Eric to make it while I lie on the couch nursing a ginger ale.  As I type this he’s in the kitchen frying potstickers while I explain from the couch how to tell when the bottom is crispy enough.

Now, I hope you don’t think I’m whining here.  I’m absolutely thrilled to be pregnant and can’t wait to hear the heartbeat, feel the first kicks, and meet our little baby Johnson.  In fact, here’s our first picture of the little kalamata olive (now the size of a lemon!) growing in my tummy.


I just had no idea how much making a baby can totally kick your butt!  I always sympathized with my pregnant friends, but now I can definitely empathize as well.

My latest healthy craving has been tomato soup.  With all the rain we’ve been having, it’s not even close to tomato season here.  So I used canned tomatoes for this recipe.  While you can definitely substitute fresh tomatoes, I love that this is a recipe I can enjoy affordably year round.


Because of the indigestion (which I’d never really experienced much before being pregnant), I didn’t want the soup too acidic.  But I also didn’t want to add a bunch of sugar to try and sweeten it up.  Instead I decided to use some local carrots.  They’re pretty much always in season here, and a great source of vitamin A for the baby’s development and much needed fiber for my, well, you know.

Wow, just looking at these pictures is making me want more soup, and grilled cheese. Eric?  You there?  Eric?????

tomato soup

Year Round Tomato Carrot Soup Recipe

Prep time: 15 minutes
Cook time: 40-90 minutes
Total time: 55 minutes to 1 hour 45 minutes
Yield: 6 servings
Calories per serving: 68
Fat per serving: 5.07g


  • 3
    large carrots
  • 2 TBS
    coconut oil (or olive oil)
  • 1 can (15 oz)
    crushed tomatoes
  • 1/2 tsp
    kosher salt
  • 1/4 tsp
    fresh ground black pepper
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 1 TBS
    balsamic vinegar
  • 1/2 cup
    2% milk (optional)

Cooking Directions

  1. Preheat oven to 400 degrees.
  2. Peel and chop carrots and toss with oil, then roast in oven for 30-50 minutes until easily pierced with a fork.
  3. Place carrots in a blender with ½ cup water. Hold lid on very tight with a potholder and blend until pureed. (Or wait until carrots have cooled)
  4. Pour carrot puree into a pot. Blend tomatoes and add to pot. Add 2 cups of water.
  5. Heat pot on medium until it begins to simmer. Stir in salt, pepper, garlic powder, onion powder and balsamic vinegar.
  6. Let cook 10 minutes then stir in milk. Heat another 3-5 minutes and serve.
  7. Optional: Top with a dollop of sour cream and chopped carrot tops or parsley.

Approximate cost/serving: You can get canned tomatoes on sale very cheap.  Carrots are cheap as well.  Get your spices (onion and garlic powder) in bulk, either large containers if you use them often, or get a small amount from bulk bins to save money.  This cost me just $2.50 to make, so just 42 cents a serving!  Even if you want to eat bigger portions, it’s still crazy cheap.  These portions are a little small because we pair it with grilled cheese sandwiches.

Vegetarian/gluten free: This is meatless but you can make it vegan by leaving out the milk.  Naturally gluten free recipe (just make sure your onion and garlic powder don’t contain any anti caking products with gluten).

Saturated Fat 4.26g, Cholesterol 1.67mg, Sodium 102.49mg, Total Carbohydrate 5g, Dietary Fiber 1.03g, Sugars 3.59g, Protein 1.54g,  WW Points Plus 2, WW old points 2

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