Description
This Carrot Soup is smooth, comforting, and gently spiced. Made with fresh carrots, aromatics, and a touch of cream or coconut milk, it’s both healthy and delicious—easy enough for weeknights but elegant enough for entertaining.
Ingredients
Units
Scale
- 1 tablespoon olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 1/2 lbs carrots (about 6-7 medium), peeled and chopped
- 4 cups vegetable broth (or chicken broth)
- 1/2 teaspoon ground cumin (optional, for warmth)
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon black pepper
- 1/2 cup coconut milk or heavy cream (optional, for creaminess)
- Juice of 1/2 orange or lemon (optional, for brightness)
- Fresh herbs (parsley, cilantro, or dill) for garnish
Instructions
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Sauté Aromatics:
- In a large pot, heat olive oil over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic, ginger, and cumin (if using), and cook for 1 more minute.
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Add Carrots & Broth:
- Add chopped carrots, salt, pepper, and broth.
- Bring to a boil, then reduce heat and simmer, covered, for 20–25 minutes, or until carrots are tender.
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Blend the Soup:
- Use an immersion blender to puree until smooth, or carefully transfer to a blender in batches.
- Return to pot and stir in coconut milk or cream, and orange/lemon juice, if using.
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Taste & Serve:
- Adjust seasoning as needed. Serve hot, garnished with fresh herbs, a swirl of cream, or a drizzle of olive oil.
Notes
- Want it spicy? Add a pinch of cayenne or a dash of hot sauce.
- Want it protein-rich? Add red lentils while simmering for a heartier soup.
- Keeps well in the fridge for up to 5 days, and freezes beautifully.