The Best Carrot Soup Ever
Creamy, vibrant, and bursting with flavor, **The Best Carrot Soup Ever** is a comforting classic elevated with fragrant spices and fresh ginger for a delightful twist. This quick and easy recipe combines sweet, tender carrots with sautéed onion, garlic, and a warming blend of cumin and coriander, all simmered to perfection in a rich vegetable stock. Puréed to silky smoothness, it can be finished with a splash of heavy cream for extra indulgence. Ready in just 45 minutes, this nourishing soup is perfect for busy weeknights or elegant dinners, and the fresh parsley garnish adds a pop of color and freshness. Serve it alongside crusty bread or crackers for a wholesome, satisfying meal. Perfect for carrot soup lovers and seekers of healthy, flavorful recipes alike!
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Recipe Information
Ingredients
- 900 grams carrots
- 1 large onion
- 3 whole garlic cloves
- 2 tablespoons olive oil
- 1.2 liters vegetable stock
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon fresh ginger
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 60 milliliters heavy cream (optional)
Instructions
Peel and chop the carrots into uniform slices. Finely chop the onion and garlic. Grate the fresh ginger.
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 5 minutes.
Stir in the ground cumin, ground coriander, and grated ginger. Cook for 1 additional minute to toast the spices.
Add the carrots to the pot and stir to coat with the spices and onions.
Pour in the vegetable stock and bring the mixture to a boil. Lower the heat to a simmer and cook for 20 minutes, or until the carrots are tender.
Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and purée, then return it to the pot.
Season the soup with salt and black pepper to taste. If using heavy cream for added richness, stir it in at this stage.
Reheat gently if needed, ensuring the soup does not boil once the cream is added.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 17.4 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1389 mg | 30% | |
*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.
