Cream of Carrot Soup

As I had earlier mentioned, I’ll be sharing simple recipes using organic produce from Organic foods.

This is a simple heart warming recipe that will not only fill your kitchen with a lovely aroma but will also leave you yearning for more. Cream of carrot soup.

Only a handful of  ingredients for a flavourful soup.

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Start by preparing your vegetables. Peel the organic carrots, the organic red onion, ginger and garlic.

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Chop the onions.

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In a deep sufuria heat two tablespoons of oil.

Add the chopped onions.

carrot soup4Cook the onion until translucent and then add the finely chopped ginger and garlic.

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As soon as the ginger and garlic hit the oil, the aroma that fills the kitchen, perfect.

Roughly cut the carrots into pieces.

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Add the carrots into the onion mixture and stir.

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Pour in the beef stock.

carrot soup9Cover and let the mixture simmer for about 30 minutes or until the carrots are tender.

The liquid will reduce but that’s ok.

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Turn off the heat.

You can either use an immersion blender to puree the soup or use a blender.

When using a blender ensure you cover and only fill two thirds of the jug. Blend until smooth.

Pour back in the sufuria and taste for seasoning and adjust accordingly.

Add a pinch of ground nutmeg and stir.

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Serve and enjoy.

I added a tablespoon of plain yoghurt in mine.

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Some toasted bread to go with it.

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Go on try it, you’ll love it.


Cream of Carrot Soup

See Detailed Nutrition Info on
  • 2 tablespoons vegetable oil
  • 1 medium sized organic red onion chopped
  • 2 cloves of garlic finely chopped
  • 1 tablespoon of finely chopped ginger
  • 7 large carrots, peeled, washed and cut in pieces
  • 2 1/2 cups beef stock/ vegetable stock / water
  • Salt and Black pepper to taste
  • A pinch of ground nutmeg - optional


Heat the vegetable oil in a deep sufuria.

Add the chopped red onion and cook until translucent.

Add the ginger and garlic, cook for a minute or so.

Add the carrot pieces and stir.

Pour in the one and half cups beef stock.

Cover and cook for about 30 minutes or until the carrots are tender.

Once cooked, turn off the heat.

Using an immersion blender or a blender blend until smooth.

If the soup is thick you can dilute with some water.

Transfer back into the sufuria and heat the soup.

Taste for seasoning and adjust accordingly.

Add the nutmeg, stir, serve and enjoy.




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