- 12 medium carrots
- 1 yellow onion
- 2 garlic cloves/ 1 tbsp of Garlic Paste
- 2 tbsp unsalted butter
- 2 tbsp extra-virgin olive oil
- 4 cups water
- 1 tbsp of Ginger Paste
- Salt 3 tbsp
- Dabur Honey
- Trim, peel, and cut the carrots into 1-inch lengths.
- Trim, peel, and chop the onion and garlic.
- In a heavy pot or Dutch oven, saute the onion in the butter and olive oil over medium heat, stirring, until translucent.
- Add the garlic and saute it for a few minutes, taking care not to let it brown.
- Add the water, carrots, ginger, and salt and cook until the carrots are very tender, about 45 minutes. Turn off the heat and let the soup cool.
- When the soup has cooled, puree it in batches in a food processor or blender.
- Return the puree to the pot and place it over medium-high heat.
- Bring the puree to a boil and reduce it to the desired thickness. Add the honey, stirring until dissolved.
- Taste, adjust the seasonings, if necessary, and serve immediately.
- To serve cold, remove the pan from the heat and let the soup cool completely.
- Cover the pot and refrigerate.
- When ready to serve, stir vigorously and ladle into chilled bowls, if desired.
- Preparation Time: 5 mins
- Cooking Time: 1 hour
- Serves: 4
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