Carrot Soup

Prep. Time


Cook. Time


Cool. Time





  • 5 carrots
  • 1/2 butternut squash or sweet potato
  • 2-3 cloves of garlic
  • boiling water
  • 2 tbsp olive oil
  • 1/2 tsp powdered ginger
  • 1 tsp cumin
  • 1/4 tsp salt
  • black pepper to taste
  • 1 tbsp of fresh lemon juice (optional)
  • fresh coriander (optional)


Cut all vegetables into a small dice. Sautee garlic in olive oil on medium heat till soft and fragrant. Add carrots and butternut squash or sweet potato. Mix all to cover in oil and cook for 1-2 min. Add boiling water just to cover the vegetables. Reduce the heat, cover and cook till carrots are very soft. Once done, turn off the heat, add salt and spices and blend the soup with a hand blender. Adjust salt and pepper according to your taste. if you prefer the soup to be less thick, add more hot water and give it a good stir. Serve with chopped fresh coriander and a squeeze of lemon juice.


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