My Famous Carrot Soup
Warm up your soul with My Famous Carrot Soup—a silky, flavor-packed blend that’s as comforting as it is nourishing. This vibrant soup features sweet, earthy carrots infused with aromatic spices like cumin, coriander, and turmeric for a slightly spiced depth of flavor. Freshly grated ginger and garlic add a zesty kick, while creamy coconut milk lends a luxurious texture and subtle richness. Quick to prepare and ready in just 45 minutes, this recipe is the ultimate cozy meal for busy weeknights or an elegant starter for a dinner party. Garnished with fresh cilantro, it’s not only a feast for the palate but for the eyes too. Dairy-free, vegan, and irresistible, this wholesome carrot soup is destined to become a staple in your recipe rotation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium, peeled and chopped carrots
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 tablespoon, freshly grated ginger
- 2 tablespoons olive oil
- 4 cups vegetable stock
- 1 cup, full-fat coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon, adjust to taste salt
- 0.5 teaspoon, freshly ground black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes or until soft and translucent.
Stir in the minced garlic and freshly grated ginger and sauté for another 1-2 minutes until fragrant.
Add the peeled and chopped carrots, ground cumin, ground coriander, and ground turmeric. Stir to coat the carrots in the spices.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the carrots are tender and easily pierced with a fork.
Remove the pot from heat and allow it to cool slightly.
Using an immersion blender, carefully puree the soup until smooth. Alternatively, blend in batches using a countertop blender, making sure to vent the lid to prevent pressure build-up.
Stir in the coconut milk, and season with salt and black pepper to taste.
Reheat the soup gently over low heat, then serve warm, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4925 mg | 214% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 57.0 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3626 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.
