Looking for a light, comforting, and nutrient-packed soup? This Carrot and Pineapple Soup brings together the earthy sweetness of carrots and the zing of pineapple perfect for a wholesome lunch, a detox dinner, or even a light evening snack.
And with the Suncasa Tri-Smart Saucepan, you get precise cooking control and faster results, ideal for delicate recipes like this.
Ingredients (Serves 2–3)
2 medium carrots, peeled and chopped
½ cup chopped pineapple (fresh or canned, unsweetened)
1 small onion, chopped
1 garlic clove, minced
½ inch ginger, chopped
1 tsp olive oil or ghee
Salt to taste
Crushed black pepper, to taste
2 cups water or low-sodium vegetable stock
Optional: a dash of lemon juice or fresh herbs for garnish
How to Make It
- On your SUNCASA Essentra Chopping Board, slice onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
- In your Tri-Smart saucepan, heat olive oil. Add chopped carrots and pineapple. Stir for a minute. Add water or stock, bring to a boil, then reduce to simmer.
- Cover and cook for 10–12 minutes, or until carrots are soft.
- Let it cool slightly. Use a blender or immersion blender to puree into a smooth soup.
- Return to the saucepan. Add salt and pepper to taste. Reheat gently if needed. Add lemon juice or garnish if desired.
- Perfect with a slice of multigrain toast or a handful of roasted seeds on top.
This Carrot & Pineapple Soup is more than just a warm bowl; it’s the perfect balance of comfort and nutrition. Whether you're trying to eat clean, recover from a cold, or simply want something light and nourishing, this recipe hits the spot.
P.S. We recommend cooking it in the Suncasa Tri-Smart Saucepan. Because great cookware doesn’t just cook food, it elevates your everyday meals into moments of care.
