Carrot Basil Soup
  • 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
  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.
If you don't have chicken stock, use 1 bouillon cube instead.
Make this soup vegetarian by adding vegetable stock.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at