Skip To Main Content

Your Cart

All Recipes

Salt-Free Tandoori Glory Carrot Soup

  • Difficulty Easy
  • Time 30 minutes

Salt-Free Tandoori Glory Carrot Soup

Chef: Lynette P
Difficulty: Easy


  • 6 small carrots (172 grams, 6 ounces), peeled and chopped thinly
  • 1/2 small yellow onion (37 grams, 1 1/4 ounces), peeled and chopped
  • 2 large garlic cloves (12 grams, 3/8 ounces), peeled and minced
  • 2 tsp olive oil (9 grams, 1/4 ounce)
  • 2 tsp Salt-Free Tandoori Glory blend
  • 1/4 cup (56 grams, 1 oz by weight) cream or dairy-free milk of your choice (recipe tested with coconut milk from a can)
  • 1 cup (224 grams, 8 ounces) water
  • 1 tsp (4 grams, 1/8 ounce) honey granules or another sweetener of your choice
  • 2 tsp (10 grams, 1/4 ounce) acid of your choice (vinegar or citrus juice, recipe tested with fresh squeezed lime juice and apple cider vinegar, combined to equal 2 tsp)

1. We are going to leech our veggies first to make sure they have an acceptable amount of potassium for those on a salt-free diet. Learn more about leeching here

2. Peel carrots and slice 1/8 inch thick. Rinse in warm water for 15 seconds then soak a minimum of two hours in warm water. Use enough water that your carrots are completely submerged (10 times the amount of water than carrots). If soaking for more than a couple hours, change your water periodically. 

3. Once you’re done soaking your carrots, run them under warm water for a couple of seconds. 

4. Cook carrots with five times the amount of water (learn why here). 

5. In a small saucepan heat the olive oil over medium-low heat. Add onions and garlic and sweat, stirring occasionally until fragrant and translucent (about 10 minutes)

6. Add the carrots and Salt-Free Tandoori Glory blend and stir to combine.

7. Add the cream or dairy-free milk of your choice and water and cook until all the vegetables are extremely tender.

8. Add the honey granules or sweetener of your choice and acid of your choice, stir to combine.

9. Transfer the soup to a blender or use an immersion blender in the saucepan to puree the soup. Thin with additional cream/milk or water as desired.

10. Taste for seasoning, add more salt-free tandoori glory or acid as needed for balance. Reheat the soup and serve.

Optional garnishes include a drizzle of olive oil, chopped fresh parsley, cooked rice, quinoa, pasta, or other grain, creme fraiche or Greek yogurt. 

Used in this Recipe


Are you a Professional Chef, Restaurant or Food & Beverage Buyer?

Find larger sizes, get access to payment terms, a Chefs Perks Program and quick order features at our Foodservice Website!

Secure Transaction X

Your transaction is secure

We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more

Other Recipes you might enjoy

Turmeric Smoothie

30+ Tried & True Turmeric Recipes (including a delicious Turmeric Smoothie)

Achiote Bloody Mary Cocktail

Achiote Bloody Mary Cocktail

Achiote Roasted Carrots

Achiote Roasted Carrots

Acorn Squash Au Gratin

Acorn Squash Au Gratin

Acorn Squash Stuffing


Adobo Honey Braised Pork

Adobo Honey Pork Tacos

Adobo Honey Pork Tacos

Agedashi tofu in a bowl with broth

Agedashi Tofu

Air Fried Apple Pie Hand Pies

Air Fryer Korean BBQ Wings with Spicy Maple Glaze

Alvin Cailan’s Spam Chips & White Bean Dip

Apple Cinnamon banana muffins drizzled with chocolate syrup

Apple Cinnamon Banana Muffins


Are you a Professional Chef,
Restaurant or Food & Beverage Buyer?

We just launched a Foodservice Website just for you:

Go to >