Carrot Soup 2
.svg){kind=icon}
Ingredients
1 medium onion
½ TBSP ghee
3 cups carrots, ends trimmed and chopped into small rounds
1 cup hot water + 1 TBSP
1 cup soup stock (see Chicken Soup or Mom's Vegetarian Stock in Related Recipes)*
salt and black pepper to taste
optional: fresh chives
1 medium onion
½ TBSP (8 ml;7 grams) ghee
390 grams carrots, ends trimmed and chopped into small rounds
240 ml hot water + 1 TBSP (15 ml)
240 ml soup stock (see Chicken Soup or Mom's Vegetarian Stock in Related Recipes)*
salt and black pepper to taste
optional: fresh chives
.svg)
Instructions
- In a soup pot, over medium heat, fry the onions in the ghee.
- Once they are browned, add in the carrots and let them sauté together with the 1 TBSP water (so that it is not too dry) for about 3-5 minutes.
- Next, add in the chicken stock and 1 cup (240 ml) hot water.
- Add in the salt and pepper at this point.
- Simmer everything together for 20-30 minutes or until the carrots are cooked through.
- When the soup has cooled down, blend it until it reaches a smooth consistency.
- When serving, you can garnish each soup bowl with a sprinkling of fresh chopped chives.
Nutritional Info
Storage
Notes
*If following a vegetarian diet, use vegetable stock Soups such as this one bring a vibrant orange color to the table, but also serves up the goodness of its embedded vitamins in spoonfuls.
Related Recipes
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments