Carrot Creme Soup
Velvety, rich, and irresistibly aromatic, this Carrot Creme Soup is the ultimate comfort food to warm your soul. Bursting with the natural sweetness of tender carrots, this creamy soup is elevated by the subtle warmth of ground ginger and coriander, making each spoonful a perfect balance of earthy and zesty flavors. Simmered in a hearty vegetable broth and enriched with a splash of heavy cream, this dish achieves a luxurious texture that’s both soothing and satisfying. The fresh hint of lemon juice brightens the overall profile, while a garnish of parsley adds a pop of color and freshness. Ready in just under 45 minutes, this easy carrot soup is a wholesome yet indulgent choice for cozy dinners or elegant starter courses. Serve it with crusty bread or a light salad for a complete meal that's sure to impress. Perfect for weeknight dinners, meal prep, or as part of your holiday table, this carrot creme soup recipe checks all the boxes for flavor, simplicity, and timeless appeal.
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Recipe Information
Ingredients
- 6 medium carrots
- 1 medium onion
- 2 large garlic cloves
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 2 tablespoons olive oil
- 0.5 teaspoon ground ginger
- 0.5 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
- 1 cup water
Instructions
Peel and chop the carrots into small pieces for faster cooking. Dice the onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic, ground ginger, and ground coriander to the pot. Cook for 1-2 minutes, stirring frequently to release the spices' aroma.
Add the chopped carrots to the pot and stir well to coat them in the spice mixture.
Pour in the vegetable broth and 1 cup of water. Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the carrots are very tender.
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender for the same result. Be careful when blending hot liquids.
Once the soup is pureed, return it to low heat. Stir in the heavy cream and lemon juice, adjusting the seasoning to taste with additional salt or pepper if necessary.
Serve the carrot creme soup hot, garnished with freshly chopped parsley. Optionally, add a drizzle of olive oil or an extra dollop of cream for presentation.
Nutrition Facts
Calories |
1269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4930 mg | 214% | |
| Total Carbohydrate | 118.4 g | 43% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 40.3 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3358 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
