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Carrot Soup

This Carrot Soup is a cozy delight! Packed with fresh flavors, it's perfect for a quick dinner or to impress guests.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 2 tbsp olive oil
  • 2 lbs carrots, peeled and chopped (about 5 1/2 cups)
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 3/4 cup chopped celery (2 ribs)
  • 1 tbsp peeled and chopped fresh ginger
  • 2 tsp minced garlic (2 cloves)
  • 2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/8 tsp ground nutmeg
  • 1/8 tsp cayenne pepper
  • 6 to 7 cups vegetable broth
  • Salt and black pepper to taste
  • 1/2 cup canned coconut milk or half and half
  • 1 tbsp honey or maple syrup
  • 2 tsp fresh lemon juice
  • Minced parsley for garnish (optional)

Instructions

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and ginger. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
  • Stir in the chopped carrots, garlic, paprika, cumin, nutmeg, and cayenne pepper. Cook for an additional 2-3 minutes, allowing the spices to bloom and infuse the mixture with flavor.
  • Add the vegetable broth, ensuring that the vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the carrots are tender.
  • Once the carrots are cooked through, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend only half of it and leave the rest as is.
  • Stir in the coconut milk or half and half, along with the honey or maple syrup and lemon juice. Mix well, and season with salt and black pepper to taste. Heat through for an additional 5 minutes.
  • Ladle the Carrot Soup into bowls and garnish with minced parsley if desired. Enjoy it warm with crusty bread or a light salad for a complete meal.

Equipment

  • Large Pot or Dutch Oven
  • Immersion blender or countertop blender
  • Cutting board and knife
  • Measuring cups and spoons

Notes

  • If you have leftovers, store the Carrot Soup in an airtight container in the refrigerator for up to 5 days.
  • You can freeze the soup for up to 3 months; leave out the coconut milk until reheating.
  • For a spicier kick, add more cayenne pepper or jalapeños.