Imagine the delightful aroma of freshly sautéed onions and garlic mingling with sweet carrots, creating a comforting scene in your kitchen.
This carrot soup is as simple as it’s comforting, offering a warm hug in a bowl, perfect for any occasion.
Watch as humble ingredients transform into a velvety, nourishing blend with each simmering moment.
Ready to plunge into this cozy creation? Let’s bring this dish to life!
Kitchen Tools Required
- 1 Large pot
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound carrots, peeled and sliced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground ginger
- 1/4 cup heavy cream (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Cook & Prep Time
To efficiently manage your time while preparing and cooking carrot soup, here’s a suggested timeline that includes reading time, prep work, cooking activities, and resting time:
- Reading the Recipe:
- Allocate around 5 minutes to carefully read through the entire recipe, including the list of ingredients, equipment needed, and instructions. This will help you understand the process and gather everything you need before you start.
- Preparation (15 minutes):
- Minute 1-3: Gather all the ingredients and equipment listed in the recipe.
- Minute 4-8: Chop the onion and mince the garlic.
- Minute 9-12: Peel and slice the carrots.
- Minute 13-15: Measure out the olive oil, vegetable broth, and spices (salt, black pepper, ground ginger).
- Cooking (30 minutes):
- Minute 16-18: Heat the olive oil in a large pot over medium heat.
- Minute 19-22: Add the chopped onion and garlic to the pot and sauté until the onion is translucent.
- Minute 23-27: Add the sliced carrots and cook for 5 minutes, stirring occasionally.
- Minute 28-30: Pour in the vegetable broth and bring the mixture to a boil.
- Minute 31-50: Reduce the heat to low and let the soup simmer for 20 minutes until the carrots are tender.
- Resting (5 minutes):
- Minute 51-55: Remove the pot from heat and allow the soup to cool slightly.
- Blending and Final Touches (10 minutes):
- Minute 56-60: Use a blender or immersion blender to puree the soup until smooth.
- Minute 61-63: Season the soup with salt, black pepper, and ground ginger.
- Minute 64-66: Stir in the heavy cream if using, and reheat the soup gently.
- Serving:
- Minute 67: Serve the soup hot, garnished with fresh parsley.
Adjust the steps as necessary, especially if you need more time for certain tasks.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and garlic and sauté until the onion is translucent.
Add the sliced carrots and cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 20 minutes until the carrots are tender.
Remove from heat and allow the soup to cool slightly.
Use a blender or immersion blender to puree the soup until smooth.
Season the soup with salt, black pepper, and ground ginger.
Stir in the heavy cream if using, and reheat the soup gently.
Serve hot, garnished with fresh parsley.
Serving Tips
- Crusty Bread: A warm slice of crusty bread complements the creamy texture of the soup beautifully.
- Grilled Cheese Sandwich: Pairing with a classic grilled cheese adds a delightful, comforting contrast.
- Side Salad: A fresh green salad with a light vinaigrette balances the richness of the soup.
- Toasted Nuts: Sprinkle toasted nuts like almonds or walnuts for an added crunch and nutty flavor.
- Herb Infused Oil: Drizzle with a herb-infused oil, such as basil or rosemary, to enhance the soup’s aromatic profile.
Storage
To store carrot soup, refrigerate in an airtight container for up to 4 days.
For longer storage, freeze in portions for up to 3 months.
Thaw and reheat gently before serving.
Freezing
To freeze carrot soup, cool completely.
Then, transfer to airtight containers or freezer bags.
Label with date and contents.
Store for up to three months.
Thaw overnight in the refrigerator.
Reheating
To reheat carrot soup, gently warm it over low heat on the stove.
Stir occasionally.
If needed, add a splash of broth or water to maintain desired consistency.
Final Thoughts
Carrot soup is a comforting and versatile dish that can easily be adapted to suit various tastes and dietary preferences.
It’s perfect as an appetizer or a light meal. The simplicity of the ingredients allows the natural sweetness of the carrots to shine through.
By following the provided recipe, you can create a creamy and flavorful soup that’s both satisfying and nourishing.
Whether you choose to add cream or keep it vegan, the soup remains delightful.
Experiment with different herbs and spices to make it your own.
Enjoy this classic dish any time of the year.
Frequently Asked Questions
Can I Use Chicken Broth Instead of Vegetable Broth?
You can substitute chicken broth for vegetable broth. It’ll add a richer, savory flavor to your dish. Make certain the broth complements the soup’s other ingredients. Adjust seasoning accordingly, especially if the broth’s salt content is higher.
Is It Possible to Make the Soup Spicier?
Yes, you can make it spicier by adding red pepper flakes or cayenne pepper. Start with 1/4 teaspoon, then taste and adjust as needed. It’s vital to balance spice with the soup’s existing flavors.
How Can I Make the Soup Thicker?
To thicken the soup, you can add a slurry of cornstarch and water, or reduce the broth by simmering longer. Alternatively, incorporate blended cooked potatoes or lentils for a heartier, thicker consistency.
What Are Some Alternative Garnishes for Carrot Soup?
You can garnish with toasted pumpkin seeds, a dollop of Greek yogurt, or a sprinkle of crumbled feta cheese. Chopped chives or a drizzle of balsamic reduction also add flavor and visual appeal to your dish.
Can I Add Potatoes to This Soup Recipe?
Yes, you can add potatoes to this recipe. Peel and cube them, then add with the carrots. They’ll thicken the soup and add creaminess. Adjust cooking time to guarantee both carrots and potatoes become tender.
Carrot Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 pound carrots peeled and sliced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground ginger
- 1/4 cup heavy cream optional
- 2 tablespoons fresh parsley chopped for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and garlic and sauté until the onion is translucent.
- Add the sliced carrots and cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for 20 minutes until the carrots are tender.
- Remove from heat and allow the soup to cool slightly.
- Use a blender or immersion blender to puree the soup until smooth.
- Season the soup with salt, black pepper, and ground ginger.
- Stir in the heavy cream if using, and reheat the soup gently.
- Serve hot, garnished with fresh parsley.
Notes
