Recipe: Carrot Basil Soup

Basil Carrot Soup with Zucchini

I love the smell of Basil. And, Carrots are one of my favorite vegetables. These are the two reasons for creating this soup recipe.  It works as a great base to add complimentary vegetables, and if you chose to add fat and protein, all you need to do is add some Ghee, Butter, Chicken or Beef stock. From start to finish, it takes about 30 minutes or a little longer when you add extras. I chose to add Zucchini to my last batch, and it was so yummy!

Basil Carrot Soup Recipe

Ingredients:

– 3 Cups chopped Carrots (about 6-8 Carrots)

– 3 Cups Water

– 1/2 Teaspoon Dried Thyme

– 1/4 Teaspoon Dried Oregano

– 1 Tablespoon Freshly Diced Basil

– 1 Teaspoon Salt plus more to taste

Wash, peel and chop Carrots into 1/2 inch rounds, and place in a sauce pan to boil with 2 cups water. Once the Carrots are soft enough to puncture with a fork (about 5-10min), let cool for 5 minutes. Add to a Blender with residual Water, and add one additional cup of Water before blending on High for about 2 min. Depending on you blender, you may need to use a wooden spoon or spatula to mix the Carrots and blend to create a smooth texture. Once you get it to your liking, return the mixture to your sauce pan or pot, turning the heat onto a Medium-High setting. Add Salt and Herbs and let simmer until you are ready to eat. Enjoy with homemade, fresh Bread or Crackers!

The recipe yields 2 large bowls or 4 small bowls of soup. You can easily multiply the ingredients to make a larger batch.

This is a great recipe for experimenting – let me know what delicious variation you discover!

p.s. I have successfully added left over rice for more substance, and frozen Peas to cool it down quickly for eating.

p.s.s. I love this recipe enough that I also shared it on The Healthy Home Economist’s Monday Mania Recipe/Food round up.


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About Holli

A "cooking from scratch" geek, Mom, Wife, Seattle Native, Photographer and serial volunteer.
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