Comforting Carrot Soup

Golden, velvety and nourishing, this carrot soup is simple comfort in a bowl. Made with just a handful of pantry staples, it’s ready in about 40 minutes and perfect for sharing. Gluten-free, nut-free, halal and vegan-friendly. Dress it up with your favourite garnishes!

Ingredients

MAKES 3–4 SERVES

• 3 tbsp EVOO

• 2 onions, diced

• 1 tsp minced ginger (optional)

• ½ tsp minced chilli (optional)

• 6 carrots, peeled, roughly chopped

• ⅓ cup basmati rice 

• 1 litre veggie stock, or water

• Salt to taste

Method

1. Add oil to a medium pot over medium-high. When the pan is hot gently cook onions for about 5 minutes, or until soft and fragrant.

2. Add carrots, basmati, a pinch of salt and ginger and chilli (if using) and continue cooking and stirring for another 2-3 minutes.

3. Add vegetable stock, or water and bring the pot to a boil. Reduce heat to a swimmer and cook soup for around 30 minutes or until carrots are tender. Be sure to stir often.

4. Puree with a stick blender, or once cooled, a normal blender. Serve hot with your choice of garnishes. For Well Fed we serve this with a swirl of cream, fresh dill and toasted cumin and sunflower seeds.

GARNISH OPTIONS

• A sprinkle of toasted sunflower and cumin seeds

• A dollop of cream, lightly whipped or plain yoghurt

• Chopped fresh herbs like dill, chives, or coriander

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