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.
- 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
- 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.
Make this soup vegetarian by adding vegetable stock.
