Servings
4
Author:
La Tourangelle
Delicious healthy carrot soup with a nutty finish thanks to the La Tourangelle Toasted Pumpkin Seed Oil. It is so easy that you’ll be able to make it again without needing to look at the recipe.
Ingredients
-
2 tablespoon La Tourangelle Toasted Pumpkin Seed Oil
- 2 tablespoon La Tourangelle Extra Virgin Olive Oil (some of us also like also La Tourangelle Virgin Coconut)
- 1 medium Yellow Onion, chopped
- 4 cloves of Garlic, minced
- 1 teaspoon sized chunk of Ginger, minced or grated
- 2 lbs Carrots, peeled, diced into ½ inch slices
- 6 cups low-sodium Vegetable Broth
- 8 big shrimp (optional), cooked and shelled
Directions
In a large stockpot, heat olive oil (or virgin coconut oil) and sauté onions until translucent. Add garlic and ginger and sauté for 1- 2 minutes until garlic becomes fragrant.
- Add carrots and broth and bring to a boil. Reduce to low heat and cover. Cook for 10 to 15 minutes , stirring every 5 minutes to prevent from boiling over. Continue to cook until carrots can easily be pierced with a fork.
- Blend soup with an immersion blender or transfer to a blender to purée in there.
- Garnish with shrimp, drizzle with Toasted Pumpkin Seed Oil and serve with bread.