Carrot Cards

10 months ago


Load up on vitamins A and C with this carotene-enriched recipe.



Recipe by Chef Trisha Ocampo

Photographed by Yukie Sarto of Studio 100

Makes 6-8 servings


2 Tbsps Butter

1 Tbsp Vegetable oil, plus more for frying basil leaves

1 Large onion, sliced

1 kilo Carrots, peeled and cubed

3-4 cups Chicken stock

¼ cup Basil stalks

⅓ cup Heavy cream

Salt and pepper, to season

½ tsp Ground nutmeg

6 sprigs Basil leaves, to garnish


  1. In a medium sauce pot, melt butter in vegetable oil. Sauté onions until translucent, then add carrots and cook for about 2-3 minutes.
  2. Add chicken stock and basil stalks and simmer until carrots are fork tender. Remove basil stalks.
  3. Transfer soup to a blender in batches and purée until smooth. Transfer back to the sauce pot and reheat. Add cream and adjust seasoning with salt, pepper, and nutmeg.
  4. Fry the basil leaves in vegetable oil until crisp. Serve Carrot Basil Soup in individual bowls and top with fried basil leaves.
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