Carrot and Saffron Soup

Carrot and Saffron Soup

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This is an Ayurvedic carrot soup, very healthy and tasty. If you use vegetable oil instead of ghee it can be made vegan too.


Serves: 4 

  • 1 tablespoon ghee or oil
  • 2 teaspoon curry powder
  • 10 carrots, peeled and sliced
  • 5 cups vegetable stock
  • 1/2 teaspoon powdered saffron
  • juice of 1 orange
  • salt and red pepper, to taste

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

  1. Heat ghee in a saucepan, add curry powder and carrots then saute 3-4 minutes. Add vegetable stock, bring to a simmer and cook 15 minutes.
  2. Puree the soup with a stick blender then stir in saffron and orange juice. Simmer another five minutes, season with salt and red pepper and serve.

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