Supernatural Cooking Recipe #6 Red Indian Carrot Soup

Red Indian Carrot Soup

This recipe is very simple but was delicious. Since we get a lot of carrots from our CSA it is nice to add some more recipes to the rotation. 

2.5 lbs carrots

3 Tbl olive oil

3 cloves garlic minced

2 yellow onions, chopped

6 cups stock (vegetable or chicken)

2 Tbl unfilted raw honey

Sea salt

(3 Tbl olive sludge or premium olive oil for drizzling)

1. Scrub the carrots and cut into 1 inch segments, try to make the same size so they will cook evenly.

2. Heat the olive oil in a large, heavy soup pot over medium heat, then add garlic and onions and saute for 5 min. Add the stock and carrots, bring to a gentle boil then lower the heat and simmer for 30-40 min until carrots are tender. Do not overcook. Remove from heat and add in honey. 

3. Cool for 5-10 min then puree in blender. Season with generous amounts of salt and serve with drizzled olive sludge or oil. (Also good with toasted pumpkin seed oil, cubes of paneer or halloumi cheese that has been sprinkled with sugar and broiled for a few minutes.)