Since Easter is just around the corner, and I hear bunnies love carrots, I thought this might be a timely post. I have always loved snacking on carrots. Not so much in the civilized little stick format, but in more of a bugs bunny inspired, whole vegetable nibbling approach. I still do this regularly, but from time to time I deviate from raw, or simple steaming, to yummy carrot soup. I tried a bunch of different approaches before finally finding the favourite that I am sharing here.
The best thing about this recipe, aside from its deliciousness, is that it is so easy to make. The first few recipes I tried had me messing up most of the dishes in my kitchen as I moved from step to step. This one just uses the soup pot and the blender and will leave you wondering why you haven’t been eating this Ayurvedic super health food more often.
Carrots have been used traditionally in Ayurveda for a whole range of ailments such as cancer, arthritis, high cholesterol, and digestive issues. Of course carrots are not the whole picture but when added to your diet they can play a role in promoting overall health and wellness, particularly in these areas. For those of you who know your doshas, carrots decrease vata and kapha imbalance and promote pitta.
And now for the recipe.
2 tbs ghee (or butter)
1 medium-Large onion,
1-2 stalks celery, chopped
3 cloves garlic, chopped
2 slices ginger, chopped
1 tbsp chopped parsley
5 cups chopped carrots (About 5 Large carrots)
6 cups water
2 blocks organic veg broth
Himalayan Sea Salt to taste
Freshly ground pepper to taste
Instructions: Heat ghee/butter in soup pot on medium heat until it melts. Add onion and celery and cook 5 min or so until soft. Add garlic and parsley. Stir as you cook for 10-15 seconds. Add carrots and stir. Soften the broth cubes in a cup of hot water and then add this and 5 more cups of water. Simmer on med high till boiling. Reduce heat to to maintain an active simmer and cook for 25 minutes.
Pour into blender and puree until smooth. (Careful here! I ladle the soup into the blender until I get to the very end to avoid boiling hot splashes. Or you could wait till the soup cools a little). Add salt and pepper to taste.
Serve with a swirl of cream,or without if you don’t do dairy. I like it fine without the cream. Sprinkle on some parsley and serve.
You can make this in advance, refrigerate and serve the next day. It also freezes well.
If you are inspired to make ghee (clarified butter) check out this link to my blog post on how to make ghee. Once you have a bottle made you can use it for all kinds of cooking projects.