Recipe of the Month: Carrot Soup

July 16,2018

Our Carrot Soup, is a lovely and easy-to-make recipe to get you through these cold, winter nights.


  • 2 large carrots (washed, peeled and diced)
  • 2 tsp ginger (sliced)
  • 2 leek (sliced)
  • 1 tbsp soy sauce or tamari
  • 2 tsp olive oil
  • 1 tsp basil pesto (blend basil leaf, olive oil, lime juice & salt)
  • 1/2 tsp black pepper
  • 1 tbsp ghee
  • 2 bay leaf
  • 1/2 cup of water


  1. Heat ghee in a pan. Add ginger, bay leaf and leek, saute until the leek is golden brown.
  2. Add the carrot and water and bring to a simmer.
  3. When a the carrots are medium soft, add soy sauce black pepper, olive oil, and salt.
  4. When carrots are soft, place ingredient into a blender and blend until a smooth liquid.
  5. Return to saucepan and bring to the boil.
  6. Add basil pesto, mix thoroughly.
  7. Ready to serve.

Serves 1

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