This beautiful bright-yellow soup is delicious, healthy, and easy to make! Carrots are rich source of vitamin A, while cinnamon and peppercorns are good for circulation and digestion.
Ingredients
- Ghee-2 tablespoons
- Chopped onion-2 cups
- Chopped fresh ginger – 4 teaspoons
- Chopped Carrots-7 cups
- Water -6 cups
- Salt or to taste-2 teaspoons
- Cinnamon Stick-1
- Whole Peppercorns-10
- 1 small bunch parsley, chopped
Preparation
- Heat the ghee (or coconut oil) in a large pan over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the ginger and carrots and saute frequently stirring for 2 minutes.
- Add the water, salt, cinnamon stick, and peppercorns. Bring to boil. Reduce the heat and simmer, covered, until the carrots are tender, about 20 minutes.
- Remove the cinnamon stick and some or most of peppercorns, according to your taste.
- In a blender , puree until it get smooth. Return the soup to the saucepan and, if needed, reheat until it get hot.
- Serve with fresh parsley leaves.
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