Carrot soup


Any easy carrot soup. Here’s my current favourite lunch time meal. Adding the rice milk or another type of milk at the end adds some depth and makes it ‘creamier.’

1 onion, chopped
1 clove of garlic, minced
1 tsp ginger, minced (optional)
4 carrots, chopped
4 cups of vegetable stock + hot water
1 tsp of parsley, ground or finely chopped
½ cup of rice milk

  1. Brown the onion in some oil in a pot.
  2. Boil the kettle for your stock. Make up stock and add to the pot.
  3. Add the carrots, garlic and ginger. Add more hot water to cover all the ingredients.
  4. Gently simmer until the carrots are soft, about 30 minutes.
  5. Add the rice milk and remove from the heat.
  6. Blitz well with a hand blender or food processor. Add more stock until you have the consistency you want.
  7. Season with sea salt.

Serves 2-3.

2 thoughts on “Carrot soup”

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  2. I prepare a different version of carrot soup.This one looks extremely delicious :).Will definitely give it a try

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