Hearty Okra Soup with Carrot Purée Base
Equipment
- 1 Large pot
- 1 Blender
- 1 kitchen knife
- 1 Cutting board
- 1 Wooden spoon
Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 3 clove garlic minced
- 300 gram okra sliced
- 4 medium carrots peeled and chopped
- 1 liter vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic to the pot and sauté until softened.
- Stir in the sliced okra and cook for 5 minutes.
- In a separate pot, boil the carrots in vegetable broth until tender.
- Blend the cooked carrots and broth until smooth to create a purée.
- Pour the carrot purée into the pot with the okra.
- Season the soup with salt, black pepper, and paprika.
- Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
- Remove the pot from heat and let the soup rest for 5 minutes.
- Garnish the soup with fresh parsley before serving.
Notes
To enhance the flavor, consider roasting the okra before adding it to the soup for a more complex taste. Also, if you prefer a thicker consistency, reduce the amount of vegetable broth or add a small potato to the carrot purée. Adjust the seasoning according to your preference, and feel free to experiment by adding other spices or herbs.
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