Description
This Carrot Soup is a smooth, creamy, and comforting dish made with sweet carrots, aromatic herbs, and a touch of spice. It’s a nourishing and flavorful soup that’s perfect for cool days, easy to make, and ideal for meal prep or light dinners.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1½ pounds carrots, peeled and chopped (about 5–6 large carrots)
- 1 teaspoon grated fresh ginger (optional)
- 4 cups vegetable broth
- ½ teaspoon ground cumin (optional)
- Salt and pepper to taste
- ½ cup coconut milk or heavy cream (optional, for creaminess)
- Fresh parsley or chives for garnish
Instructions
- Heat oil and sauté onion: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened.
- Add garlic and ginger: Stir in garlic and ginger (if using) and cook for 1 minute more to release their aromas.
- Add carrots, broth, and spices: Add the chopped carrots, vegetable broth, and ground cumin (if using). Bring the mixture to a boil.
- Simmer until tender: Reduce heat to low and simmer for 20–25 minutes until the carrots are very tender and easily pierced with a fork.
- Puree the soup: Remove from heat and use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a blender and blend until creamy.
- Add creaminess and season: Stir in the coconut milk or heavy cream if using. Season with salt and pepper to taste.
- Reheat and garnish: Reheat gently if needed, then serve warm, garnished with fresh parsley or chives.
Notes
- For a richer flavor, roast the carrots first or sauté them longer for caramelization.
- Add a pinch of red pepper flakes for a touch of heat.
- A splash of lemon juice can add brightness to the soup just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
