Carrot soup

Carrot soup

Feb 5 2018


This week's soup is carrot. It is smooth and sweet and almost taste as dessert! I added a touch of sesame oil that brings this dish to another level!

Serves 5

Carrot Soup


  • 1 1/2 pour of carrots, peeled and chopped (I used baby carrots to make it easier)
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp of fresh grated ginger
  • 4-6 cups of veggie stock
  • 2 tbsp of olive oil
  • Sesame oil to drizzle on top


Sauté the onion, with olive oil for 5 minutes, add the ginger and garlic and cook for another minute before adding the carrots. Make sure to stir so everything gets coated nicely.

Add the stock, bring to a boil and simmer for 15-20 minutes until carrots are soft and you can pick through with a fork.

Use an immersion blender or transfer to a standing blender and purée until smooth. Taste and add some salt and pepper to season to your taste.

Serve in bowls and drizzle some sesame oil to add tons of delicious flavor!


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