Description

This comforting Carrot Soup is a smooth, creamy delight made with fresh carrots, sautéed onions, and flavorful spices. Perfect for a light lunch or starter, it combines simple, wholesome ingredients with a touch of warmth from ginger and cumin. Optional additions like coconut milk or cream provide richness, while fresh lemon juice brightens the flavor. Easy to prepare on the stovetop, this nourishing soup is perfect for cozy meals any time of the year.

Ingredients

Main Ingredients

1 tablespoon olive oil or butter
1 medium onion, chopped
4 cups carrots, peeled and sliced
4 cups vegetable broth (or chicken broth)
1 teaspoon ground ginger (optional for a hint of warmth)
1/2 teaspoon ground cumin (optional for depth)
Salt and pepper to taste

Optional Creaminess & Garnish

1/2 cup coconut milk or heavy cream (optional for creaminess)
1 tablespoon fresh lemon juice (optional, for a bit of brightness)
Fresh herbs for garnish (like parsley, thyme, or cilantro – optional)

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Instructions

Sauté the Onions: In a large pot, heat the olive oil or butter over medium heat until shimmering.
Cook the Onions: Add the chopped onion and cook, stirring occasionally, for about 5 minutes until softened and slightly golden, releasing their sweet aroma.
Cook the Carrots: Add the sliced carrots to the pot and stir well to combine with the onions.
Sauté Carrots: Continue to cook the carrots with the onions for another 2-3 minutes to start softening them and enhance flavor.
Add the Broth and Spices: Pour in the vegetable or chicken broth, ensuring the carrots are fully covered by the liquid.
Season: Stir in ground ginger, ground cumin, salt, and pepper according to your taste preferences.
Simmer: Bring the soup to a boil over high heat, then reduce to low and let it simmer gently for 20-25 minutes until the carrots are very soft and easily pierced with a fork.
Blend the Soup: Remove the pot from heat, then use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until velvety.
Add Creaminess: Stir in coconut milk or heavy cream if you desire a richer, creamier texture.
Adjust Seasoning: Taste the soup and add more salt, pepper, or spices as needed for perfect flavor balance.
Serve: Ladle the hot soup into bowls, garnish with fresh herbs if desired, and drizzle with fresh lemon juice for a bright, lively finish.
Enjoy: Serve warm and savor the comforting, wholesome goodness of homemade carrot soup.

Notes

You can substitute vegetable broth with chicken broth for a different flavor profile.
Adjust spices to your preference or omit ginger and cumin for a simpler taste.
For a vegan version, use olive oil and coconut milk.
Be cautious when blending hot liquids—blend in batches and vent lids to prevent splattering.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Fresh herbs like parsley, thyme, or cilantro add a lovely fresh aroma as garnish but are optional.