Ginger Carrot Soup | Shilpa Shetty Kundra | Healthy Recipes | The Art Of Loving Food

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk reduces calories while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and neutral in flavor.

Add vegetable oil and coconut oil to a pot.

Add 1 teaspoon of chopped garlic and 1 teaspoon of ginger.

Add 1 sliced white onion and sauté until slightly translucent.

Add 1 sliced potato and sauté.

Add 4 carrots and a sprig of thyme.

Pour in vegetable stock (or chicken stock if preferred).

Add salt and fresh crushed pepper.

Let the mixture simmer on medium heat for 10 to 12 minutes.

Use a hand blender to puree the soup.

Optionally, strain the soup through a sieve for a smoother texture.

Serve the soup in a bowl topped with toasted pine nuts and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens