Carrot Soup
A comforting and nutritious soup made with slightly past-expiration fresh whole carrots.
15
Prep Time (min)
30
Cook Time (min)
45
Total Time (min)
4
Servings
Ingredients
- 1 kg Carrots Fresh Whole, slightly past expiration
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp turmeric
- Salt and pepper to taste
- 2 tbsp olive oil
Difficulty:Easy
Tags:
soupcarrotsvegetarian
Instructions
1
1. Heat olive oil in a large pot over medium heat.
2
2. Add diced onions and minced garlic to the pot and sauté until translucent.
3
3. Peel and chop the slightly past-expiration fresh whole carrots into small pieces.
4
4. Add the carrots to the pot and sauté for a few minutes.
5
5. Pour in the vegetable broth and bring to a boil.
6
6. Reduce heat to low and simmer for about 20 minutes or until the carrots are tender.
7
7. Using an immersion blender or regular blender, puree the soup until smooth and creamy.
8
8. Season with cumin, turmeric, salt, and pepper.
9
9. Simmer for an additional 5 minutes to allow the flavors to meld together.
10
10. Serve hot and enjoy!