Carrot Soup


2 tblsp Butter

2 Tomatoes

6 Carrots

1 Onion

1 tsp Ginger and Garlic paste

2 Blocks Chicken or Veg Stock

1 tblsp Saville Desert Himalayan Salt

1 tblsp Saville Ancient Egyptian Dukkha

¼ tsp Saville Red Chilli Paste (optional)

1 ½ liters of water

¼ - ½ Cup Fresh Cream

Fresh Parsely For Garnish


Chop onions and tomatoes, set aside.

Peel and grate carrots or cut into small blocks.

In a medium size pot melt butter on medium heat.

Add onions. Cook until slightly brown.

Add carrots, tomatoes, water, stock, Desert Himalayan Salt and Ancient Egyptian Dukkha.

Cook on medium heat for 30 minutes.

Remove from stove.

Liquidise with stick blender until smooth.

Add Fresh Cream

Should the mixture is too thick, add a little milk or water for a smoother texture.

Garnish with Fresh Parsely.

Serve with bread or Saville Savoury Pastry Twists.

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