Old School Middle Eastern Recipes with Some Modern Day Twists

Healthy and Quick Carrot Soup Recipe

Healthy and Quick Carrot Soup Recipe

Although the Midwest has been experiencing beautiful weather this past weekend, it’s nothing more Midwestern than to snatch away good weather and predict mid 40s and 50s for the coming week. Our carrot soup is a lovely recipe to help get you through this final cold stretch and your root vegetables from the winter months. This recipe tastes so indulgent and creamy, but is super healthy for you! A perfect blend of immune boosting ingredients all blended together to form a delicious powerhouse lunch or dinner. Enjoy!

Carrot Soup

Prep Time 15 mins
Cook Time 10 mins
Course Appetizer, dinner, lunch, Snack

Equipment

  • Steaming basket

Ingredients
  

  • 1 tbsp olive oil
  • 1/2 large onion or one medium sized onion
  • 4 full sized carrots
  • 1/2 tsp turmeric
  • 1 tsp cumin
  • pinch cayenne pepper or more to your liking
  • 1 tsp salt
  • 1 tsp minced garlic
  • 3/4 tsp minced ginger
  • 2 cups vegetable of chicken broth

Instructions
 

  • Peel and cut carrots to fit in a steamer basket. Using a steamer basket and pot, steam carrots until you can easily stab them with your fork
  • In a medium-sized pot, heat olive oil on medium heat. Chop onions and add to the olive oil
  • When onion just starts to brown, add turmeric, cumin, cayenne pepper, salt, garlic, and ginger and mix together in pot
  • Add the softened carrots to the pot and cook with onion mix for about 2 minutes
  • Add 2 cups of chicken broth to the pot and bring to a boil. Lower heat, cover the post, and let everything simmer for 2-3 minutes
  • Turn off the heat and add soup mixture to a blender or food processor. Depending on what device you use, you may need to wait for the soup to cool before adding to your blender. Blend until soup is nice and creamy
  • If needed, heat your soup back up and it's ready to serve. I like adding a dollop of lebne and sliced green onions on top as well!



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