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Spices of India Summer Carrot Soup
1 LARGE RED ONION, DICED
3 CLOVES GARLIC, MINCED
1 POUND ORGANIC CARROTS, SCRUBBED AND DICED
4 CUPS BETTER THAN BOUILLON VEGAN CHICKEN BROTH OR VEGETABLE BROTH
CRUSHED PINK HIMALAYAN SALT TO TASTE
DICED GREEN ONIONS AND CRUSHED BLACK PEPPERCORNS TO SPRINKLE OVER THE TOP
In a large soup pot or Dutch oven, heat Oil and Onion over a medium heat. Using a large spoon mix your Oil and Onions until your Onions are completely coated. Cook until your Onions begin to get tender. Then toss in your Garlic and Carrots mix again to make sure your Carrots are lightly coated in hot oil. Then add the remaining ingredients except Salt, Green Onions and Peppercorns and mix with your spoon.
Bring your soup to a boil and then reduce heat to a simmer and let cook for 10 minutes or until your carrots are tender. Keep in mind the smaller you cut your carrots the faster they’ll cook. Once your Carrots are tender, turn off your stove top and remove your soup from heat. Then using either an immersion blender or a food processor, blend your soup until it’s creamy and smooth. If you’re transferring your soup to a food processor – be careful – soup is hot
Once your soup is blended, cover and let sit out for 15-20 minutes or until it reaches room temperature. You can also out it in the fridge if you like your soup chilled.
Serve with a pinch of diced Green Onions and crushed Peppercorns on top.