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Carrot Soup

This is a super easy, nutritious and delicious soup to warm you from the inside out.


Sian Stimson_Carrot_Soup
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Ingredients:

1 tbsp Extra Virgin Olive Oil

8 Carrot (chopped into 1 inch rounds)

1 Shallot/onion (chopped)

2 Garlic (cloves, minced)

1 tsp Cumin

1 tsp Turmeric

750 mls Vegetable Stock

250 mls Milk

Sea Salt & Black Pepper (to taste)


Method:

1. In a large pot, heat olive oil over medium heat. Stir in shallot/onion, garlic, carrots, cumin and turmeric. Season with salt and pepper to taste. Sautee for about 10 minutes or until veggies start to brown.


2. Add in vegetable stock. Cover with lid and let simmer for 30 minutes.


3. After 30 minutes, pour in milk and stir well. Transfer soup to a blender to puree. (I prefer to leave the soup to cool first). Blend in batches and transfer back to pot when ready to reheat. Taste and season with more sea salt and pepper if desired.


Freeze in serving sizes before or after blending.

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