Recipe serves: 8

Carrot Soup

2 Tbsp oil
2 each medium onions, chopped
2 lbs carrots, peeled
7 cup water
7 Tbsp chicken soup powder
1 tsp salt
¼ tsp black pepper
¼ tsp dry basil
Israeli "Soup almonds"
parsley or chives

Preparation steps:
  1. Saute the onions in a non-stick pan until golden brown.
  2. Transfer to a pot, add the carrots and 2 cups water and cook for 30 minutes until the carrots are soft. Cool down.
  3. Process in the blender in 2 batches. Add 4 cups of water at this step: one cup for the processing, and another cup for getting out all the puree left overs from the blender.
  4. Transfer the puree back to the pot.
  5. Add 1 cup of water, soup powder, salt, black pepper and dry basil and cook for additional 15 minutes.
Serving: Garnish with Israeli "Soup almonds" and chives or parsley.
Picture of recipe

Take note!
  • 12 medium carrots weight about 2 lbs.