Ayurvedic Carrot Soup Recipe

Name: Ayurvedic Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 to 2 1/2 teaspoons ghee or vegetable oil; 1/2 medium onion, chopped; 1/2 to 1 teaspoon finely chopped ginger, depending on how zingy you like things; 2 small garlic cloves, chpped; 1 teaspoon ground coriander; 1 teaspoon ground cumin; Salt and lots of freshly ground black pepper; 11 ounces carrots (thatas 3 to 5 smallish or slender carrots), peeled and thickly sliced; 2 tablespoons red lentils, washed; 2 3/4 cups vegetable stock, homemade chicken stock, canned chicken broth, or 1/2 teaspoon vegetable bouillon stock powder dissolved in 2 3/4 cups water; Handful fresh cilantro, finely chopped

Servings: persons

1 1/2 to 2 1/2 teaspoons ghee or vegetable oil
1/2 medium onion, chopped
1/2 to 1 teaspoon finely chopped ginger, depending on how zingy you like things
2 small garlic cloves, chpped
1 teaspoon ground coriander
1 teaspoon ground cumin
Salt and lots of freshly ground black pepper
11 ounces carrots (thatas 3 to 5 smallish or slender carrots), peeled and thickly sliced
2 tablespoons red lentils, washed
2 3/4 cups vegetable stock, homemade chicken stock, canned chicken broth, or 1/2 teaspoon vegetable bouillon stock powder dissolved in 2 3/4 cups water
Handful fresh cilantro, finely chopped

1
1. Heat the ghee or oil in a small nonstick saucepan. Add the onion and cook gently until golden, then add the ginger and garlic and stir for 40 to 60 seconds. Add the coriander, cumin, and salt and pepper and stir for 20 seconds. Add the carrots, lentils, and stock and bring to a boil. Cover, reduce the heat to medium-low, and simmer for 20 minutes.
2
2. Take the pan off the heat and use an immersion blender to puree it or set aside for at least 10 minutes and then puree it in a blender. If the consistency is too thick for your liking, just add a little water and blitz again.
3
3. Reheat over low heat, taste, and adjust the seasoning accordingly. Serve topped with cilantro.

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 to 2 1/2 teaspoons ghee or vegetable oil, 1/2 medium onion, chopped, 1/2 to 1 teaspoon finely chopped ginger, depending on how zingy you like things, 2 small garlic cloves, chpped, and more.

Yes, Ayurvedic Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ayurvedic Carrot Soup

How did you like this recipe?

Frequently Asked Questions