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Carrot Soup

Good morning, good morning! And Good maniac monday too! Can I write a rapid post, can’t I? It’s such a frantic and happy period, lots of things to do, and I love doing things, being occupied with the things I love, and with my friends, too! On Sunday I organized a brunch for a friend’s Bday, it’s so amazing do what you like with your friends! I mean, cooking is great, but cooking for someone you care andseeing them happy for what you do, it’s glorious!

So, since I’m in a hurry and I got a cold, again, let’s warm the day with a velvety soup, with a warm and appetizing color, a soft and smooth consistency, a spicy and tempting flavour.

::::: CARROT SOUP :::::


  • medium carrots, 3
  • red onion, 1/2
  • granular broth, 1 tablespoon
  • cumin
  • salt
  • extra virgin olive oil
  • Greek yoghurt and chive to serve

Rinse carrots and peel them. Cut into small chunks and boil them into a pressure cooker for 15 minutes with a pinch of salt, a talbespoon of granular broth and a teaspoon of cumin.

In the meantime, pour 2 tablespoons of olive oil in a small non stick pot and stew thinly sliced onion for all the time carrots will cook into the pressure cooker, adding time after time some tablespoons of water, to avoid onion from buring and to cook it completely.

Remove carrots form the pressure cooker 15 minutes after it start to whistle, proceeding with caution! Add carrots to onion, let it cook for 2 minutes then mix all the ingredients with an immersion blender, adding cooking water according to the consistency you prefer. Season with salt and add a teaspoon of cumin. Serve hot with a tablespoon of Greek yoghurt and some chive.

Enjoy your soup, I must run to my English exam!

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