Cream of Carrot Soup

Serves 2


  • Carrots, 2 cups chopped
  • Onion, 1 chopped
  • Sun dried tomatoes, 3 pcs
  • Rolled gluten free oats, ¼ cup 
  • Ghee, 1 ½ tbsp
  • Ginger, 2 inch pc chopped
  • Garlic, 2 cloves
  • Rosemary, 2 sprigs
  • Bay Leaf, 4 pcs
  • Thyme, 6 sprigs
  • Splash of white wine
  • 4 cups vegetable stock, (plus extra for desired consistency) 
  • Salt and pepper to taste
  • Optional: ¼ cup cream or cashew cream *

What to do:

In a soup pot, heat ghee on medium heat, add onion and brown for 2 minutes . Add carrots, tomatoes, ginger and garlic, sauté for 5 minutes until carrots are soft. Next add the rolled oats, the mixture should dry substantially. Add the herbs and sauté for 2 additional minutes, then deglaze with wine. Using an immersion blender, blend until smooth. Add the vegetable stock, bring up to a boil then reduce to simmer. Add cream and heat through. Season with salt and pepper. Serve warm. 


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