May 16, 2016

Spring Recipe Roundup: Carrot Soup with Chives

This delicious, nutrient dense soup from Well + Good is next on our list of perfect spring recipes. The carrots provide the antioxidant beta-carotene, while the ancient super grain freekeh adds a protein and fiber boost.



  • 1 tsp + 1/2 cup olive oil
  • 1 cup yellow onion, chopped
  • 1 Tbsp garlic, minced (about 3 cloves)
  • 1 cup carrot, peeled and chopped
  • 1 cup filtered water
  • 1 cup freekeh, cooked
  • 2 cups chives, chopped
  • 1⁄2 tsp salt
  • 1⁄2 tsp pepper


  1. Reduce heat to medium-low and simmer for 15 minutes or until carrots are cooked through.
  2. Add carrots and water to saucepan and bring to a boil.
  3. In a medium saucepan, heat 1 teaspoon olive oil over medium heat. Add onion and garlic and cook for 5 minutes or until garlic is fragrant and onions are translucent.
  4. Transfer contents of saucepan to blender and add water and cooked freekeh. Purée for 45 seconds or until smooth.
  5. To make chive oil, combine chives, remaining 1/2 cup olive oil, salt, and pepper in a clean blender. Purée until oil is smooth and chives are fully incorporated. Swirl 1 to 2 teaspoons of chive oil into soup before serving.

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