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Soups such as this one brings a vibrant orange color to the table, but also serves up the goodness of its embedded vitamins in spoonfuls.


1 medium onion
½ tablespoon (7 g) ghee
salt and black pepper to taste
optional: fresh chives
3 cups (390 g) carrots, ends trimmed and chopped into small rounds
1 cup (240 mL) hot water + 1 tablespoon (15 mL)
1 cup (240 mL) soup stock (see Chicken Soup p.240, or Mom’s Vegetarian Stock p.245)


1. In a soup pot, over medium heat, fry the onions in the ghee
2. Once they are browned, add in the carrots and let them sauté together with the 1-tablespoon water (so that it is not too dry) for about 3-5 minutes
3. Next, add in the chicken stock and 1 cup hot water
4. Add in the salt and pepper at this point
5. Simmer everything together for 20-30 minutes or until the carrots are cooked through
6. When the soup has cooled down, blend it until it reaches a smooth consistency
7. When serving, you can garnish each soup bowl with a sprinkling of fresh chopped chives


2-4 servings

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0