Carrot soup recipe is a warm, comforting dish that combines the natural sweetness of carrots with aromatic spices and a creamy texture. Perfect for any time of the year, this soup is especially delightful during fall and winter. It’s not only delicious but also packed with vitamins and nutrients, making it a healthy and satisfying option for lunch or dinner.
Carrot Soup Recipe Ingredients
- 1 lb. (about 5-6 medium) carrots, peeled and chopped
The main ingredient providing a naturally sweet and earthy flavor. - 1 medium onion, chopped
Adds a savory depth to the soup. - 2 garlic cloves, minced
Enhances the flavor with a subtle, aromatic touch. - 2 tablespoons olive oil or butter
For sautéing the vegetables and adding richness. - 4 cups vegetable
Forms the base of the soup and enhances its flavor. - 1/2 teaspoon ground cumin
Adds a warm, slightly nutty undertone. - 1/2 teaspoon ground ginger
Complements the sweetness of the carrots with a subtle spice. - Salt and pepper to taste
Balances the overall flavor. - 1/2 cup coconut milk or heavy cream(optional)
Adds creaminess and a richer texture. - Fresh parsley or cilantro for garnish
Adds a pop of color and fresh flavor.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Blender or immersion blender
- Ladle
Instructions
1. Prepare the Vegetables
Peel and chop the carrots into evenly sized pieces to ensure they cook uniformly. Chop the onion and mince the garlic.
2. Sauté the Vegetables
In a large pot or Dutch oven, heat 2 tablespoons of olive oil or butter over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent. Add the minced garlic and sauté for an additional 1 minute until fragrant.
3. Add the Carrots and Spices
Add the chopped carrots, 1/2 teaspoon of cumin, and 1/2 teaspoon of ground ginger to the pot. Stir well to coat the carrots in the oil and spices.
4. Pour in the Broth
Add 4 cups of vegetable or chicken broth to the pot. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 20-25 minutes or until the carrots are tender and easily pierced with a fork.
5. Blend the Soup
Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a stand blender and blend until smooth. Return the soup to the pot if using a stand blender.
6. Add Creaminess (Optional)
Stir in 1/2 cup of coconut milk or heavy cream for a creamier texture. Adjust the seasoning with salt and pepper as needed.
7. Serve and Garnish
Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve warm with a side of crusty bread or crackers for a complete meal.
Serving Suggestions
- Serve as a starter to a main course or as a light meal on its own.
- Pair with a side salad or garlic bread for a more substantial meal.
- Top with croutons or a dollop of Greek yogurt for added texture and flavor.
Carrot Soup Recipe Benefits
Rich in Nutrients
Carrots are an excellent source of beta-carotene, fiber, vitamin K, potassium, and antioxidants. They promote eye health, support immune function, and improve skin health.
Low in Calories
Carrot soup is a healthy, low-calorie option for those looking to maintain or lose weight.
Anti-Inflammatory and Digestive Benefits
The addition of ginger and cumin not only adds flavor but also provides anti-inflammatory and digestive benefits.
Heart-Healthy
Using olive oil and low-sodium broth can make this soup heart-friendly by reducing bad cholesterol and supporting cardiovascular health.
Variations
Spicy Carrot Soup
Add a pinch of cayenne pepper or red chili flakes for a hint of heat.
Carrot and Orange Soup
Add the juice and zest of one orange for a bright citrus flavor.
Carrot Curry Soup
Stir in 1 tablespoon of curry powder for an Indian-inspired twist.
Herbed Carrot Soup
Add fresh thyme or rosemary for a more herbaceous flavor profile.
Tips
- Consistency: For a thicker soup, reduce the amount of broth. For a thinner soup, add more broth or water until the desired consistency is reached.
- Make Ahead: This soup stores well in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Freezing: Freeze leftover soup in airtight containers for up to 3 months. Thaw and reheat when needed.
Nutrition Information (per serving, approximate)
- Calories: 150-200 (with coconut milk or cream)
- Protein: 3-5g
- Carbs: 20-25g
- Fat: 8-12g
- Fiber: 4-5g