CARROT SOUP with Cumin, Ginger, Cilantro and Lots of Love Recipe from Chef Victoria Love

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth enhances flavor without extra cost.

ginger

🥗Healthier: turmeric

💰Cheaper: none

Turmeric offers a similar warmth and color.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while remaining neutral.

On a cutting board with a non-slip mat using a Chef’s Knife, slice onions, celery and carrots.

Melt the butter and oil in a large pot over medium-low heat. Add the onions. Cook, stirring occasionally with a wooden spoon, until the onions are tender, about 10 minutes. Add the carrots, season with salt, and cook for 5 minutes, add celery and squash.

Add the stock, Cumin, Ginger, salt & pepper and bring to a boil. Lower the heat and simmer until the carrots are tender, about 30 minutes. When done, season with salt to taste and puree, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens