Hot or Cold Carrot Soup
Bright, vibrant, and incredibly versatile, this Hot or Cold Carrot Soup is a celebration of simple, wholesome ingredients transformed into a velvety bowl of comfort. Featuring the natural sweetness of carrots enhanced with aromatic cumin, sautéed onions, and garlic, this recipe is perfect as a light appetizer or a satisfying meal. Whether served steaming hot on a chilly evening or chilled on a warm summer day, this soup adapts beautifully to any season. With just 15 minutes of prep time and the option to garnish with a swirl of cream and fresh parsley, it’s as visually appealing as it is delicious. Plus, it’s vegan-friendly when served without cream, making it a crowd-pleaser for any table. Ideal for meal prep or weeknight dinners, this flavorful carrot soup will quickly become a household favorite.
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Recipe Information
Ingredients
- 500 grams carrots
- 1 medium onion
- 2 units garlic cloves
- 4 cups vegetable stock
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons cream (optional, for garnish)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel and chop the carrots into roughly equal-sized pieces. Dice the onion and mince the garlic.
Heat the olive oil in a large pot over medium heat.
Add the onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and ground cumin. Cook for an additional 1-2 minutes until fragrant.
Add the chopped carrots to the pot and stir to coat with the onion and spice mixture.
Pour in the vegetable stock and bring the mixture to a boil.
Lower the heat to a simmer, cover the pot, and cook for 20 minutes, or until the carrots are tender when pierced with a fork.
Remove the pot from heat and allow it to cool slightly.
Using an immersion blender or a standard blender, purée the soup until smooth. Be cautious when blending hot liquids.
Season with salt and black pepper to taste.
If serving hot, ladle the soup into bowls and optionally top with a swirl of cream and a sprinkle of fresh parsley.
If serving cold, refrigerate the soup for at least 2 hours, then serve chilled with garnishes as desired.
Nutrition Facts
Calories |
1003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 4963 mg | 216% | |
| Total Carbohydrate | 125.6 g | 46% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 45.6 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3629 mg | 77% | |
*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.
