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Creamy Carrot Soup - Orgran



  • of carrots
  • ½ red capsicum
  • 2 teaspoons dried vegetable stock
  • 1 clove of garlic
  • 3 cups of vegetable broth
  • Salt to taste
  • Freshly ground pepper
  • 1 cup of cream (oatmeal, cashew, coconut)
  • ORGRAN Quinoa Croutons with sea salt
  • Olive oil for frying


  • 1. Fry sliced carrots, add chopped red pepper into the oil and once slightly browned, add the broth. Add salt & pepper to season the mixture.
  • 2. Covered cook on a small flame for about 15 minutes. Add the garlic clove and mix with a hand blender until smooth.
  • 3. Mix in the cream and bring to the boil.
  • 4. Serve soup with the ORGRAN croutons and extra cream swirled on top.