Description
This Carrot Soup is silky, naturally sweet, and comforting with warm spices and a creamy finish. Blended until smooth, it’s a cozy, nourishing soup that’s perfect for chilly days, light lunches, or elegant starters.
Ingredients
Scale
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 lb carrots, peeled and sliced
- 1 tsp ground ginger
- 1/2 tsp ground cumin
- 1/4 tsp turmeric (optional)
- 4 cups vegetable or chicken broth
- 1/2 cup coconut milk or heavy cream
- Salt and black pepper to taste
- 1 tbsp fresh lemon juice
- Optional: fresh parsley or cilantro for garnish
Instructions
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 4–5 minutes.
- Add garlic and spices: Stir in garlic, ginger, cumin, and turmeric. Cook for 1 minute until fragrant.
- Add carrots: Add sliced carrots and stir to coat in spices.
- Add broth: Pour in broth and bring to a boil. Reduce heat and simmer for 20–25 minutes until carrots are tender.
- Blend: Use an immersion blender (or regular blender in batches) to puree until smooth.
- Add creaminess: Stir in coconut milk or heavy cream until fully combined.
- Season: Add salt, pepper, and fresh lemon juice to brighten flavor.
- Serve: Ladle into bowls and garnish with fresh herbs if desired.
Notes
For a deeper flavor, roast the carrots before adding them to the soup. Coconut milk gives a dairy-free creamy texture, while heavy cream makes it richer. A pinch of chili flakes can add gentle heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 10g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg
Keywords: carrot soup, creamy carrot soup, healthy soup, blended soup, vegetarian soup
