Carrot and Saffron Soup


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

    1 person made this

    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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