Carrot Soup Recipe
I absolutely love this recipe because it perfectly combines the warming spices of ginger and cumin with the creamy goodness of coconut milk, making every spoonful a cozy hug. Plus, it’s an easy way to nourish my body with wholesome ingredients while feeling like I’ve crafted something classy and Insta-worthy.
I adore making a delicious bowl of carrot soup that captures the bright flavors of fresh ginger and garlic. Olive oil is my go-to for sautéing the chopped onion; it really brings out the sweetness of the onion.
And I can’t not mention cumin. Ground cumin adds a wonderful, warm flavor that seems to make the other ingredients pop.
My soup base is half coconut milk and half vegetable broth, which is what gives the soup its silky-smooth texture. I always top each bowl of soup with fresh cilantro, which takes the flavor over the top.
Ingredients
Olive Oil:
Nuts are rich in heart-healthy fats and antioxidants; they amplify taste.
Onion:
Imparts sweetness and richness; excellent source of dietary fiber and vitamin C.
Garlic:
Delivers strong taste; recognized for its ability to enhance the immune system.
Fresh Ginger:
Pungent, fragrant root; helps with the digestion and combats inflammation.
Carrots:
The lovely, colorful vegetable is overflowing with beta-carotene and fiber.
Coconut Milk:
Provides creaminess; is a healthy source of fat with a subtle tropical flavor.
Cumin:
Spices from the earth that complement sweet flavors; they are good sources of iron and promote digestion.
Ingredient Quantities
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 large carrots, peeled and sliced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until clear, which should take about 5 minutes.
3. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.
4. Put the sliced carrots in the pot, stirring to mix them with the onion.
5. Add the vegetable broth and bring to a boil.
6. Lower the heat to low and allow it to simmer, covered, until the carrot is tender, approximately 20-25 minutes.
7. Take the pot off the heat and use an immersion blender to make the soup smooth. If you don’t have an immersion blender, blend the soup in batches in a countertop blender. After blending, return the soup to the pot.
8. Incorporate the coconut milk and ground cumin. Allow the mixture to sit on low heat for an extra 5 minutes, working it with an occasional stir.
9. Add salt and pepper to the soup so that it tastes the way you want it to taste.
10. You can serve it hot, and if you wish, you can garnish it with fresh cilantro.
Equipment Needed
1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Grater
6. Measuring spoons
7. Measuring cup
8. Immersion blender or countertop blender
9. Ladle
FAQ
- Can I use chicken broth instead of vegetable broth?Certainly, you can use chicken broth if you want a non-vegetarian version of the soup.
- Is there a substitution for coconut milk?You can use almond milk or heavy cream as an alternative, but it will slightly change the flavor.
- How can I make the soup spicier?For additional heat, add a pinch of cayenne pepper or some chopped fresh chilies.
- Can the soup be frozen?Certainly! The soup freezes nicely. Keep it in an airtight container for no longer than three months.
- How do I make the soup smoother?Using an immersion blender or a countertop blender, blend the soup thoroughly for a velvety texture.
- What can I use as a garnish besides cilantro?You might try finishing with some crispy croutons, roasted pumpkin seeds, or a creamy swirl of yogurt for extra flavor.
- What is the best way to reheat the soup?To reheat, use the stovetop and set to medium. Stir occasionally, and wait until the mixture is hot all the way through before serving. But don’t let it boil, because if it boils, it’s all over.
Substitutions and Variations
Substitute 1 tablespoon coconut oil for 1 tablespoon olive oil.
1 leek, chopped instead of 1 onion, chopped
Instead of 1 tablespoon of fresh ginger, grated, use 2 teaspoons of ground ginger.
6 large parsnips, peeled and sliced, instead of 6 large carrots, peeled and sliced
1 cup almond milk subbed for 1 cup coconut milk
Pro Tips
1. Roasting Carrots: For enhanced flavor, try roasting the carrots in the oven with a drizzle of olive oil and a sprinkle of salt before adding them to the soup. This can bring out their natural sweetness and add depth to the dish.
2. Spice Variation: Experiment with adding a pinch of ground coriander or cayenne pepper alongside the cumin for a more complex spice profile. This can give the soup a slightly different and exciting flavor.
3. Texture Control: To achieve a perfectly smooth texture, strain the blended soup through a fine mesh sieve after blending. This will remove any fibrous bits and give the soup a velvety consistency.
4. Acidity Balance: Just before serving, squeeze a little lime juice into the soup to brighten the flavors and balance the creaminess of the coconut milk.
5. Toppings and Texture: For added texture and flavor contrast, top the soup with toasted coconut flakes or chopped toasted nuts like cashews or almonds, along with the fresh cilantro garnish.
Carrot Soup Recipe
My favorite Carrot Soup Recipe
Equipment Needed:
1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Grater
6. Measuring spoons
7. Measuring cup
8. Immersion blender or countertop blender
9. Ladle
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 large carrots, peeled and sliced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until clear, which should take about 5 minutes.
3. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.
4. Put the sliced carrots in the pot, stirring to mix them with the onion.
5. Add the vegetable broth and bring to a boil.
6. Lower the heat to low and allow it to simmer, covered, until the carrot is tender, approximately 20-25 minutes.
7. Take the pot off the heat and use an immersion blender to make the soup smooth. If you don’t have an immersion blender, blend the soup in batches in a countertop blender. After blending, return the soup to the pot.
8. Incorporate the coconut milk and ground cumin. Allow the mixture to sit on low heat for an extra 5 minutes, working it with an occasional stir.
9. Add salt and pepper to the soup so that it tastes the way you want it to taste.
10. You can serve it hot, and if you wish, you can garnish it with fresh cilantro.