Pureed Carrot Soup
Delight in the comforting warmth of this Pureed Carrot Soup, a velvety blend of sweet carrots, aromatic spices, and creamy coconut milk that’s as nourishing as it is flavorful. Featuring fresh ginger and a hint of cumin, this recipe brings a subtly spiced twist to classic carrot soup, making it both wholesome and irresistibly satisfying. The base of vegetable broth and sautéed onions creates a rich depth of flavor, while the coconut milk adds a luscious, dairy-free creaminess. Ready in just 45 minutes, this easy-to-make soup is perfect for busy weeknights and can be garnished with fresh parsley for a refreshing finish. Whether you're looking for a cozy appetizer or a light main course, this gluten-free and vegan dish is ideal for sharing or meal prep.
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Recipe Information
Ingredients
- 2 pounds carrots
- 1 medium yellow onion
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon ground cumin
- 2 tablespoons fresh parsley
Instructions
Wash and peel the carrots, then slice them into thin rounds.
Dice the onion and mince the garlic and ginger.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for about 3-4 minutes, until softened and translucent.
Stir in the garlic and ginger, and cook for an additional minute until fragrant.
Add the sliced carrots to the pot, along with the ground cumin, salt, and black pepper. Stir well to coat the carrots in the spices.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and cover the pot. Let the soup cook for about 20 minutes, or until the carrots are very tender.
Remove the pot from heat and let it cool slightly.
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender to puree.
Stir in the coconut milk and reheat the soup over low heat if necessary. Adjust seasoning with additional salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4688 mg | 204% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 38.4 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2404 mg | 51% | |
*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.
