Carrot Soup
  • 4 bigger or 8 baby carrots
  • 1 onion
  • 1 parsnip
  • 2 tablespoons vegetable oil
  • sea salt
  • ¼ teaspoon pepper
  • 1 teaspoon curry powder
  • pinch of ginger powder
  • pinch of chili pepper / cayenne powder
  • juice from orange
  • knife
  • vegetable scrubber / peeler
  • larger soup pan
  • wooden spoon
  • larger pot
  • blender
  1. Cut the carrots and parsley and mince onion.
  2. Heat the oil in a vegetable pan; add onion and sauté for a few minutes, until translucent.
  3. Add carrots and parsley into the pan and sauté for additional 5 minutes, then cover it with water. Put the lid on the vegetable pan, bring to a boil and simmer for 5 to 7 minutes. Turn off the heat and let it rest for 15 to 20 minutes. Now pour the mixture into the blender and puree it until smooth. Pour the pureed mixture back into the pan, slowly add water, to achieve desired consistency - I add about 4 cups / 1 liter of water for a nice, thick texture.
  4. Put the pot back over medium heat. Bring it to a boil, adding pepper, curry, ginger and red pepper powder. Add the salt carefully at the end.
Recipe by JasminCookBook at