My Favorite Carrot Soup
Indulge in the velvety comfort of "My Favorite Carrot Soup," a flavor-packed recipe that transforms simple ingredients into a bowl of pure coziness. Featuring naturally sweet carrots, savory sautéed onions, fresh ginger, and a hint of warming spices like cumin and coriander, this creamy soup delivers layers of flavor with every spoonful. A splash of heavy cream lends a rich, silky texture, while fresh parsley and a drizzle of olive oil make the perfect finishing touches. Ready in just 45 minutes, this easy carrot soup recipe is a fantastic go-to for weeknight dinners or impressing guests with a flavorful appetizer. Gluten-free, vegetarian, and easily customizable, it’s a hearty and wholesome dish that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 6 medium carrots
- 1 large yellow onion
- 3 cloves garlic cloves
- 2 tablespoons unsalted butter
- 4 cups vegetable broth
- 1 inch piece fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 teaspoon olive oil
Instructions
Peel and roughly chop the carrots into small pieces. Set aside.
Peel and finely dice the onion and garlic. Grate the fresh ginger.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 4-5 minutes or until softened and translucent.
Add the garlic, grated ginger, ground cumin, and ground coriander to the pot. Cook for another 1-2 minutes, stirring frequently, until fragrant.
Add the chopped carrots to the pot and stir to coat them in the butter and spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 20 minutes, or until the carrots are tender when pierced with a fork.
Remove the pot from heat and allow the soup to cool slightly. Using an immersion blender, blend the soup until smooth. (Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth.)
Stir in the heavy cream and season with salt and black pepper. Adjust seasoning to taste if necessary.
Reheat the soup gently over low heat if needed. Serve warm, garnished with a drizzle of olive oil and a sprinkle of freshly chopped parsley.
Nutrition Facts
Calories |
951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 4892 mg | 213% | |
| Total Carbohydrate | 118.3 g | 43% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 39.5 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3403 mg | 72% | |
*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.
