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
For a richer flavor, consider roasting the carrots before adding them to the soup. You can also experiment by adding other herbs such as thyme or rosemary for additional depth. If you prefer a vegan version, simply omit the cream or substitute with coconut milk. Always taste and adjust the seasoning before serving to ensure the perfect balance of flavors.
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