top of page
  • Writer's pictureThe MS Cookbook

Carrot Soup

This is a delicious soup to eat on a cold day or evening. It’s creamy and hot and goes well with steamed green vegetables like broccoli or chard. The potatoes make the soup thicker.

INGREDIENTS 10 Carrots 2-3 Potatoes 1 Onion 3-4 Garlic cloves 2 cups Chicken or vegetable stock 1 tsp Cumin 1⁄4 cup fresh Ginger

1⁄2 cup Orange juice 1⁄2 tsp Salt Pinch of black Pepper

3 tbsp Olive oil

1) Sauté the onion, garlic, carrots, and potatoes in the pot with olive oil.

2) Add the cumin, ginger, and salt to the sauté.

3) Add the chicken stock and orange juice to the pot.

4) Let the ingredients cook on low flame for 2 hours until the vegetables are soft.

5) Let the vegetables and broth cool, and place the mixture in a blender.

6) Puree the soup until smooth, serve and enjoy!

20 views0 comments

Recent Posts

See All

A must have in any kitchen, it’s a good idea to make extra vegetable stock every time you make a soup and keep some in the freezer so you can prepare meals with it at any time. This recipe uses fresh

To make this soup, I bake the squash hours before hand and let it cool down so we can easily remove the skin with our hands and scoop out every bit of the squash from its skin. I save the seeds, wash

Gazpacho has a deep sweet flavor and a great consistency that comes from combining a lot of vegetables at once. A classic soup in Spain and many other Spanish-speaking countries, gazpacho should be ma

bottom of page