Carrot Basil Soup

Healthy, aromatic soup which will open up your senses and enlighten your soul…

The other day when I was feeling low and drained of energy, I couldn’t think of having anything but sipping a bowl of hot soup. My first thought was to go with the instant canned soup. That thought didn’t really please my mind and I actually had to make the soup from scratch to make me feel any good. Well, all the effort on making the homemade soup paid off. As soon as I started sipping this aromatic and healthy soup I instantly felt better.

That day carrots were the only vegetable left in my refrigerator and so I decided to make the soup with carrots. To make the soup aromatic I added basil to it. This is a simple soup which is very healthy and will make you feel better in no time.

Carrot Basil Soup


Ingredients:

  • Carrots, cut into small slices- 3 big
  • Onion, chopped- 1 large
  • Garlic, minced- 1 tsp
  • Basil, dried leaves- 2 tsp
  • Chicken stock or v=Vegetable stock, freshly made or canned – 2 cups
  • Ground pepper- 1/2- 3/4 tsp
  • Cream, light- 1/4 cup (optional)
  • Olive oil- 1 tbsp

Instruction:

  • Heat a wide non-stick pot over medium heat, add the oil and onions, saute for couple of minutes.
  • Add minced garlic to it and saute for a minute.
  • Add the carrots and cover the pot with its lid, let the carrot turn tender.
  • When carrots turn tender, add the dried basil leaves and ground pepper.
  • Add the chicken stock to the carrots and let come to a boil.
  • Puree the carrots along with the chicken stock in a blender.
  • Transfer the pureed carrots back to the pot and simmer for few minutes.

  • If the soup is too thick, thin it down by adding little water.
  • Finish it off by adding the cream to the soup and combine well.
  • If needed add more of the ground pepper.
  • Serve in soup bowls and sprinkle a pinch of dried basil leaves on top of the soup.
  • Sip the soup hot, before you finish the soup you’ll be grateful to yourself that you made this soup.

Tips:

  • If you don’t have chicken stock, use 1 bouillon cube instead.
  • Make this soup vegetarian by adding vegetable stock.

 

Carrot Basil Soup
 
Ingredients
  • Carrots, cut into small slices- 3 big
  • Onion, chopped- 1 large
  • Garlic, minced- 1 tsp
  • Basil, dried leaves- 2 tsp
  • Chicken stock or v=Vegetable stock, freshly made or canned - 2 cups
  • Ground pepper- ½- 3/4 tsp
  • Cream, light- ¼ cup (optional)
  • Olive oil- 1 tbsp
Instructions
  1. Heat a wide non-stick pot over medium heat, add the oil and onions, saute for couple of minutes.
  2. Add minced garlic to it and saute for a minute.
  3. Add the carrots and cover the pot with its lid, let the carrot turn tender.
  4. When carrots turn tender, add the dried basil leaves and ground pepper.
  5. Add the chicken stock to the carrots and let come to a boil.
  6. Puree the carrots along with the chicken stock in a blender.
  7. Transfer the pureed carrots back to the pot and simmer for few minutes.
  8. If the soup is too thick, thin it down by adding little water.
  9. Finish it off by adding the cream to the soup and combine well.
  10. If needed add more of the ground pepper.
  11. Serve in soup bowls and sprinkle a pinch of dried basil leaves on top of the soup.
  12. Sip the soup hot, before you finish the soup you'll be grateful to yourself that you made this soup.
Notes
If you don't have chicken stock, use 1 bouillon cube instead.
Make this soup vegetarian by adding vegetable stock.

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