Description
This creamy and comforting Carrot Soup recipe is perfect for a cozy meal. Made with fresh carrots, aromatic spices, and blended to a smooth texture, it can be customized with coconut milk or cream for added richness. Ideal as a light lunch or starter, this soup offers a delightful balance of natural sweetness and savory warmth.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 4 cups carrots, peeled and sliced
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon ground ginger (optional for a hint of warmth)
- 1/2 teaspoon ground cumin (optional for depth)
- Salt and pepper to taste
- 1/2 cup coconut milk or heavy cream (optional for creaminess)
- 1 tablespoon fresh lemon juice (optional, for a bit of brightness)
- Fresh herbs for garnish (like parsley, thyme, or cilantro – optional)
Instructions
- Sauté the Onions: In a large pot, heat the olive oil or butter over medium heat until melted and warm.
- Cook the Onions: Add the chopped onion to the pot and cook, stirring occasionally, for about 5 minutes until softened and slightly golden to build flavor.
- Add the Carrots: Stir in the sliced carrots, combining them well with the cooked onions.
- Cook Carrots Briefly: Continue cooking for another 2-3 minutes to slightly soften the carrots before adding liquid.
- Pour in Broth and Add Spices: Pour the vegetable or chicken broth into the pot, ensuring the carrots are covered by the liquid. Add ground ginger, ground cumin, salt, and pepper according to taste.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes, or until the carrots are soft and easily pierced with a fork.
- Blend to Purée: Remove the pot from heat. Using an immersion blender, purée the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
- Add Creaminess (Optional): Stir in coconut milk or heavy cream for a richer texture if desired.
- Adjust Seasoning: Taste the soup and add more salt, pepper, or spices if needed to suit your preference.
- Serve and Garnish: Ladle the warm soup into bowls, garnish with fresh herbs such as parsley, thyme, or cilantro, and drizzle with fresh lemon juice for brightness if using.
- Enjoy: Serve immediately and savor the comforting and flavorful homemade carrot soup.
Notes
- To make this soup vegan, use olive oil and vegetable broth, and coconut milk instead of cream.
- Adjust the consistency by adding more broth if the soup is too thick.
- Fresh ginger can be used instead of ground ginger for a brighter flavor; use about 1 teaspoon freshly grated.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a spicier kick, add a pinch of cayenne pepper or chili flakes along with the cumin.
