Description
This creamy carrot soup is velvety smooth, full of flavor, and easy to make. With a hint of garlic and a touch of sweetness from the carrots, it’s a perfect comforting meal or starter for any season.
Ingredients
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- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 pound (500 g) carrots, peeled and sliced
- 4 cups (1 liter) vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or coconut milk for a dairy-free version)
- 1 tsp ground ginger (optional, for a hint of spice)
- Salt and pepper, to taste
- Fresh parsley or chives, chopped, for garnish
Instructions
1. Sauté the Vegetables
- Heat the olive oil or butter in a large pot over medium heat.
- Add the chopped onion and garlic, and sauté for 3–4 minutes, until softened and fragrant.
2. Cook the Carrots
- Add the sliced carrots to the pot and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth, and bring the mixture to a boil.
3. Simmer the Soup
- Reduce the heat to low and let the soup simmer for 20–25 minutes, or until the carrots are very tender.
4. Blend Until Smooth
- Use an immersion blender directly in the pot to blend the soup until smooth.
- Alternatively, transfer the soup in batches to a countertop blender, being careful with the hot liquid.
5. Add Cream and Season
- Stir in the heavy cream and mix until well combined.
- Season with salt, pepper, and ground ginger if using. Adjust seasoning to taste.
6. Serve
- Ladle the soup into bowls and garnish with fresh parsley or chives.
- Serve warm with crusty bread or crackers.
Notes
- Make It Vegan: Use coconut milk instead of cream, and ensure the broth is vegetable-based.
- Spice It Up: Add a pinch of cayenne pepper or red chili flakes for a touch of heat.
- Make Ahead: This soup stores well in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.