Carrot Soup Recipe
Clean eating, simple and healthy carrot soup. No dairy is added but feel free to add a drizzle of coconut or any other cream. This recipe calls for onions, carrots and a little spice to add to the flavor profile which yields a delicious bowl of soup that will easily serve as a main or side dish.
Ingredients
- 2 tbsps. olive oil
- 1 tbsp. butter
- 500 grams carrots about 7 carrots, give & take roughly sliced
- 1 large potato cubed
- 1 onion diced
- 2 garlic cloves roughly chopped
- 3 cups vegetable stock or water
- 2 cups water
- ¼ teaspoon cumin
- ¼ teaspoon thai soup seasoning
- a squeeze of fresh lemon juice
- freshly ground black pepper
- ¼ to ½ teaspoon fine salt start with a ¼ and add if needed
Instructions
- In a large pot over medium heat add the oil and butter. Add the onions and cook until they are soft and light brown not burnt, about 5 to 7 minutes. While the onions cook add a pinch of salt to help them sweat and release water.
- Add the carrots, garlic, cumin and Thai soup seasoning and cook for a couple seconds. Lower the heat or move the pot off the stove for a second if it's too hot, don't burn the onions and garlic.
- instructions.Add the potato cubes and gently mix into the spices and carrots until well xcombined.
- Add the stock and water, cover and simmer for 20 minutes until the carrots are tender. You can skim the top and discard the
- Either use an immersion blender right in the pot to blend or pour the soup into a standard blender, wait for it it to cool and blend in batches if the blender cup is too small.
- Pour the soup back into the pot on low heat, taste for salt and pepper and add the lemon juice if using.
- Serve with toasted pumpkin and sunflower seeds, a drizzle of olive oil and a squeeze/slice of fresh lemon (optional).
Nutrition
Calories: 141kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 1gCholesterol: 1mgSodium: 803mgFiber: 4gSugar: 9g
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