Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, creamy and healthy carrot soup. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Add stock and oats to pot. Raise the heat and bring to a boil. Pour contents of the pot into a blender. In a Dutch oven, saute onion in butter until tender.
Creamy and Healthy Carrot Soup is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Creamy and Healthy Carrot Soup is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have creamy and healthy carrot soup using 17 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Creamy and Healthy Carrot Soup:
- Make ready carrots, chopped
- Take chickpea, boiled
- Prepare garlic, finely chopped
- Get ginger, finely chopped
- Make ready onion, chopped
- Take turmeric powder
- Make ready cumin powder
- Make ready black pepper
- Make ready Salt
- Get olive oil
- Prepare water, more as needed
- Take lemon juice
- Prepare chopped almonds, peeled
- Make ready Toasted almonds
- Make ready olive oil
- Get pepper
- Make ready Salt
Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. It's made with carrots, onions, garlic, ginger and a splash of cream that takes it over the top! Much like a Butternut Squash Soup, this recipe has brilliant color and comforting flavor; it'll be a new family favorite in no time. Thick and creamy, savoury and sweet, Carrot Soup is quick to make, healthy, freezes brilliantly, and the only thing it needs is hot crusty bread for dunking.
Steps to make Creamy and Healthy Carrot Soup:
- In a large pan, heat olive oil over medium flame. When it starts to simmer, add garlic. Cook until fragrant.
- Then add ginger and cook for about 2-3 minutes.
- Add onions and cook until translucent.
- Add the chopped carrots, cumin powder, turmeric powder, black pepper and salt. Mix. Cook for 8-10 minutes or until the carrots begins to soften.
- Add the boiled chickpea and pour water. Mix everything nicely. Bring it to a boil over medium heat.
- Reduce the flame to low and cover with a lid. Allow it to simmer for 20-25 minutes or until the carrots are tender.
- Turn the flame off and allow it to cool down.
- Puree the soup in a blender until completely smooth. Reheat the soup in the same pan and stir in lemon juice.
- To make the toasted almonds, heat olive oil on medium flame. Add peeled and chopped almonds, pepper and salt. Mix well and cook until it turns slightly golden.
- Pour the soup in bowls. Garnish with a drizzle of olive oil, toasted almonds and black pepper if desired. Serve warm.
Much like a Butternut Squash Soup, this recipe has brilliant color and comforting flavor; it'll be a new family favorite in no time. Thick and creamy, savoury and sweet, Carrot Soup is quick to make, healthy, freezes brilliantly, and the only thing it needs is hot crusty bread for dunking. Creamy Carrot Soup is the BEST way to eat carrots! Add in the carrots and vegetable stock and bring to a boil. Use a hand blender to puree the soup, or puree in batches in a food processor or blender.
So that’s going to wrap this up with this special food creamy and healthy carrot soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
