3 Ingredient Carrot Soup

This immune-boosting soup from my cookbook Earth To Table is rich with antioxidants and superfood goodness that will nourish your body from the inside out. The quick cooking time allows for maximum nutrition and flavour.

3 Ingredient Carrot Soup Recipe

by Teresa Cutter

INGREDIENTS

1 onion, chopped

2 tablespoons extra-virgin olive oil or butter

300 g (10 oz) organic carrots, finely chopped in a food processor

500 ml (2 cups/16 fl oz) freshly boiled water

sea salt and white pepper to taste

Greek yoghurt or coconut milk yoghurt to serve

METHOD

SAUTÉ onion with the olive oil over a medium heat for 3 minutes until softened.

ADD the carrots and freshly boiled water and simmer partially covered for 10 minutes until carrots are tender.

REMOVE from the heat and blend until smooth and creamy adding a little extra hot water if needed. Season to taste.

SERVE and enjoy.

NOTES & INSPIRATION

Add aromatics such as fresh grated ginger and turmeric when cooking the carrots for a boost of anti-inflammatory goodness.

Shop clean supplements, protein powders and collagen blends.

Teresa Cutter a classically trained chef and qualified nutritionist, and the founder of The Healthy Chef.

by Teresa Cutter, Nutritionist + Chef

Teresa Cutter is a classically trained chef and qualified nutritionist, and the founder of The Healthy Chef. She has been creating simple, wholefood recipes for over 30 years.