Quick Carrot Soup Recipe You’ll Love
Introduction
Why This Recipe Works
Ingredients for Recipe
1 medium onion, diced – adds depth and sweetness.
2 garlic cloves, minced – enhances flavor.
1 lb (450 g) carrots, peeled & sliced – star ingredient.
4 cups vegetable stock – soup base.
½ tsp ground cumin (optional) – warm earthy note.
½ tsp fresh ginger, grated – adds brightness.
Salt & freshly ground black pepper – to taste.
2 tbsp cream or coconut milk (optional) – for extra richness.
Fresh parsley or chives – garnish.
Step-by-Step Instructions
- Sauté aromatics: Heat olive oil in a large pot. Add onion and cook 4–5 minutes until softened. Stir in garlic and ginger; cook 1 minute.
- Cook carrots: Add sliced carrots and cumin. Stir well to coat.
- Simmer base: Pour in vegetable stock, season with salt and pepper. Bring to a boil, then reduce heat and simmer 15–20 minutes until carrots are tender.
- Blend smooth: Use an immersion blender (or carefully blend in batches) until soup is velvety.
- Finish & serve: Stir in cream or coconut milk if desired. Garnish with parsley or chives. Serve hot with bread or crackers.
Chef’s Insight:The secret to an unforgettable carrot soup is balancing the natural sweetness of carrots with aromatic spices. Ginger adds brightness, while cumin brings warmth. Always blend until silky smooth—this is what makes a humble carrot shine like a star.
Pro Tips & Common Mistakes to Avoid
Don’t overcook the carrots—they should be tender but not mushy.
Use warm stock to speed up cooking and maintain flavor.
Blend carefully—smooth texture is key for restaurant-style soup.
Taste before serving; carrots vary in sweetness, so adjust seasoning.
Serving, Nutrition, Storage, Reheating & Freezing
Serving: Pair with warm bread, grilled cheese, or a fresh green salad.
Nutrition (per bowl, ~300 ml): ~160 calories | 3 g protein | 28 g carbs | 5 g fat.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Warm gently on the stove; add stock if too thick.
Freezing: Freezes well up to 2 months.
Quick Carrot Soup Recipe You’ll Love
Course: Healthy Soups4
servings10
minutes20
minutes160
kcalThis Quick Carrot Soup Recipe is creamy, wholesome, and ready in just 30 minutes. Packed with natural sweetness and nutrients, it’s the perfect cozy bowl for any season.
Ingredients
1 tbsp olive oil or butter – for sautéing.
1 medium onion, diced – adds depth and sweetness.
2 garlic cloves, minced – enhances flavor.
1 lb (450 g) carrots, peeled & sliced – star ingredient.
4 cups vegetable stock – soup base.
½ tsp ground cumin (optional) – warm earthy note.
½ tsp fresh ginger, grated – adds brightness.
Salt & freshly ground black pepper – to taste.
2 tbsp cream or coconut milk (optional) – for extra richness.
Fresh parsley or chives – garnish.
Directions
- Sauté aromatics: Heat olive oil in a large pot. Add onion and cook 4–5 minutes until softened. Stir in garlic and ginger; cook 1 minute.
- Cook carrots: Add sliced carrots and cumin. Stir well to coat.
- Simmer base: Pour in vegetable stock, season with salt and pepper. Bring to a boil, then reduce heat and simmer 15–20 minutes until carrots are tender.
- Blend smooth: Use an immersion blender (or carefully blend in batches) until soup is velvety.
- Finish & serve: Stir in cream or coconut milk if desired. Garnish with parsley or chives. Serve hot with bread or crackers.
Notes
- Roasting carrots before blending brings out extra sweetness and depth of flavor.
- A touch of ginger or cumin pairs beautifully with the natural earthiness of carrots.
- For a lighter version, swap cream with coconut milk or vegetable stock.
- Always blend until silky smooth, then strain for a restaurant-style velvety texture.
FAQs
This Quick Carrot Soup is proof that simple ingredients can create extraordinary flavors. With its velvety smooth texture, natural sweetness, and nourishing warmth, it’s a recipe you’ll come back to again and again—perfect for cozy nights or a quick, healthy meal.
