Description
A comforting and nutritious carrot soup that combines the natural sweetness of carrots with warm spices and creamy coconut milk or heavy cream. Perfect for a cozy meal, this easy-to-make soup is packed with flavor and ideal for a healthy appetizer or light lunch.
Ingredients
Scale
Main Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 pound Carrots, peeled and chopped
- 4 cups Vegetable Broth
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Cumin
- Salt and Pepper to taste
- 1/2 cup Coconut Milk or Heavy Cream (optional)
- Fresh Herbs for garnish (optional)
Instructions
- Heat Olive Oil: Start by heating the olive oil in a large pot over medium heat. Allow it to warm for a minute before adding the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and fragrant.
- Sauté Garlic: Add the minced garlic to the pot and sauté for an additional minute, stirring frequently to avoid burning.
- Cook Carrots: Next, add the chopped carrots to the pot. Stir them in with the onions and garlic, allowing them to cook for about 5-7 minutes.
- Add Broth and Simmer: Pour in the vegetable broth, making sure the carrots are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 20-25 minutes, or until the carrots are tender.
- Blend Soup: Once the carrots are tender, remove the pot from the heat. Using an immersion blender, blend the soup until it reaches a smooth and creamy consistency.
- Add Creaminess: If you desire a creamier texture, stir in the coconut milk or heavy cream at this stage. Mix well to combine.
- Season: Season the soup with ground ginger, ground cumin, salt, and pepper. Adjust the seasonings to your taste.
- Warm Soup: Return the pot to low heat to warm the soup through, allowing the flavors to meld for a few additional minutes.
- Serve: Once warmed, serve the soup in bowls, garnished with fresh herbs if desired. Enjoy your homemade carrot soup!
Notes
- You can substitute coconut milk with heavy cream or any plant-based cream for a different flavor profile.
- For a spicier twist, add a pinch of cayenne pepper or paprika.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Use fresh herbs like parsley, cilantro, or chives for garnish to add freshness.
- Adjust the thickness of the soup by adding more or less vegetable broth to your preference.
