This blended carrot soup was a throw together for a recent dinner where I wanted something quick and healthy. The color is stunning, and the soup came out amazingly creamy and rich even though I didn’t use anything with a high fat content in the ingredients. In fact, I had some culinary coconut milk handy that I had planned on adding but when I tasted the soup, I decided against it. It was already so delicious, I didn’t want to mess with it!
10-12 carrots, washed and sliced into circles
1 onion, chopped
2-3 cloves garlic, chopped
1 tsp cumin
1 tsp each tumeric and ginger (dry) or 1 inch knob each tumeric and ginger, fresh, grated
4 bullion cubes
1 tbsp coconut or preferred oil (optional)
Salt and pepper, to taste
Heat the oil in a pot over medium, add onions, carrots, cumin and garlic and saute for 5-7 minutes (or use the water saute method if you are avoiding oils/fats)
Add enough water to cover the vegetables by 1/2 inch (about a fingernail’s length)
Add bullion cubes, tumeric and ginger, bring to a boil
Simmer for 20-25 minutes, or until carrots are soft enough to pierce with a fork
Blend (with immersion blender or regular) until smooth and creamy
Serve hot and enjoy! Makes great leftovers, freezes well.