Persian Carrot Soup Recipe

Name: Persian Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil; 4 onions, chopped; 3 cloves garlic, minced; 1 eggplant, peeled, seeded and diced; 2 tablespoons chopped parsley; 1 rib celery, chopped; 8 large carrots, peeled and chopped; 2 potatoes, peeled and chopped; 1 1/2 teaspoons salt, plus more to taste; 2 teaspoons freshly ground pepper, plus more to taste; 2 teaspoons chopped fresh mint

Servings: persons

2 teaspoons vegetable oil
4 onions, chopped
3 cloves garlic, minced
1 eggplant, peeled, seeded and diced
2 tablespoons chopped parsley
1 rib celery, chopped
8 large carrots, peeled and chopped
2 potatoes, peeled and chopped
1 1/2 teaspoons salt, plus more to taste
2 teaspoons freshly ground pepper, plus more to taste
2 teaspoons chopped fresh mint

1
Heat oil in a large, heavy nonreactive pot over medium heat.
2
Cook onion and garlic for 5 minutes.
3
Stir in eggplant and parsley and cook until softened, about 10 minutes.
4
Add 8 cups water, celery, carrots and potatoes.
5
Simmer for 15 minutes.
6
Stir in salt and pepper and cook over low heat for 30 minutes.
7
Let cool.
8
In batches, puree the soup in a food processor.
9
Refrigerate until cold.
10
Season with salt and pepper to taste, divide among 4 bowls, garnish with mint and serve immediately.

200

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.

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

You need 11 ingredients. The key ingredients include: 2 teaspoons vegetable oil, 4 onions, chopped, 3 cloves garlic, minced, 1 eggplant, peeled, seeded and diced, and more.

Yes, Persian 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.

Persian Carrot Soup

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