Carrot and saffron soup

    35 min

    This is a very healthy and tasty soup. Use vegetable oil instead of ghee to make it vegan.

    7 people made this

    Serves: 4 

    • 1 tablespoon ghee or vegetable oil
    • 2 teaspoons curry powder
    • 10 carrots, peeled and sliced
    • 1.2L vegetable stock
    • 1/2 teaspoon ground saffron
    • juice of 1 orange
    • salt and cayenne pepper, to taste

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat ghee or oil in a saucepan over medium heat; add curry powder and sliced carrots and cook for 3 to 4 minutes to soften. Add vegetable stock; bring to a simmer and cook for 15 minutes.
    2. Puree the soup with an immersion blender until smooth; stir in saffron and orange juice. Simmer for five minutes; season to taste with salt and cayenne pepper.

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