Carrot Soup

There’s something incredibly comforting about a bowl of Carrot Soup. I remember the first time I had it; I was feeling a bit under the weather, and a friend brought over a thermos filled with this golden goodness. The aroma wafted through the air, instantly making me feel better. Each spoonful was silky, warm, and just what I needed. Since then, I’ve made it countless times, experimenting with various spices and toppings, but the original recipe remains a favorite. Perfect for chilly fall days, this soup not only warms you up but also fills your kitchen with the sweet scent of roasting carrots and warm spices. Let me take you through my journey of creating the perfect bowl of Carrot Soup.

Ingredients to Make Carrot Soup

When preparing Carrot Soup, the ingredients harmonize beautifully to create a rich and flavorful dish. The key players, like fresh carrots, onion, and vegetable broth, meld together to form a comforting base, while spices elevate the flavor profile. Let’s explore what you’ll need:

• 2 lbs carrots (peeled and chopped into 1/2 inch pieces) – The star of the show, providing natural sweetness and vibrant color.
• 2 tbsp olive oil – Adds richness and helps with the roasting process.
• 1 tsp kosher salt – Essential for enhancing flavors.
• 1/2 tsp pepper – A subtle kick to balance the sweetness of the carrots.
• 2 tbsp butter – For a creamy texture and rich flavor.
• 1 yellow onion (minced) – Provides a savory depth to the soup.
• 2 tsp garlic (minced) – Aromatic and flavorful, it complements the carrots beautifully.
• 1/2 tsp ground coriander – Adds a warm, citrusy flavor.
• 1/2 tsp ground cumin – A bit of earthiness to round out the soup.
• 6 cups vegetable broth – The base of our soup, contributing to its flavor and smooth consistency.
• salt and pepper (to taste) – Adjust according to your preference.
• heavy cream (Optional, for serving) – Adds a luxurious finish to the soup.

Cooking Instructions for Carrot Soup

Making Carrot Soup is a delightful experience that fills your kitchen with inviting aromas. Let’s get started on this cozy dish that will warm your soul!

1. Preheat your oven to 375°F and prepare a baking sheet by lining it with parchment paper. This makes cleanup easier and prevents the carrots from sticking.
2. In a medium-sized bowl, combine the chopped carrots with olive oil. Toss them until they are evenly coated. This step is crucial as it helps the carrots roast perfectly, bringing out their natural sweetness.
3. Transfer the coated carrots to the prepared baking sheet. Sprinkle with kosher salt and pepper. This is your chance to season the carrots well, so don’t be shy!
4. Roast the carrots in the oven for about 30 to 40 minutes. You’ll know they’re ready when they are tender and can be easily pricked with a fork. Stir them halfway through to ensure even cooking.
5. While the carrots are roasting, grab a large pot and melt the butter over medium-high heat. This will create a rich base for your soup.
6. Add the minced onion and sauté for about 5 minutes until it becomes translucent and fragrant. This step adds an aromatic foundation to your soup.
7. Next, stir in the minced garlic, ground coriander, and ground cumin. Cook for another minute until everything is well combined, and the spices become fragrant.
8. Once your carrots are done roasting, add them to the pot along with the vegetable broth. Bring everything to a simmer and let it cook for about 15 minutes. This allows the flavors to meld beautifully.
9. After simmering, carefully transfer the mixture to a blender or use an immersion blender to blend until smooth and creamy. If using a blender, be cautious with the hot liquid!
10. Season your soup with additional salt and pepper if needed. A little taste test here will ensure it’s just right!
11. For a finishing touch, drizzle some heavy cream over the top and swirl it in before serving. You can also garnish with chopped parsley for some fresh color.

Enjoy your homemade Carrot Soup warm, and don’t forget to share with friends and family!

Tips and Tricks about Carrot Soup

Making Carrot Soup can be simple and enjoyable with a few helpful tips in your arsenal.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze Carrot Soup for up to 3 months. Just thaw in the refrigerator before reheating.
• Pairing: This soup pairs beautifully with a slice of crusty bread or a simple side salad.
• Spice it up: Feel free to add a pinch of red pepper flakes for a slight heat kick.
• Make it vegan: You can substitute butter with coconut oil and skip the heavy cream for a lighter version.

How to Serve Carrot Soup

Serving Carrot Soup can elevate your meal experience, making it delightful for both casual and special occasions. Here are some creative ways to enjoy it:

• With a crusty loaf: Serve alongside warm, crusty bread for a comforting and filling meal.
• As an appetizer: This soup makes for a lovely starter at dinner parties, served in small bowls.
• Lunch option: Pair with a light salad for a healthy lunch that’s full of flavor.
• Seasonal touch: Garnish with seasonal herbs or spices to highlight the flavors of fall.
• Garnish creatively: Add toppings like roasted pumpkin seeds or a swirl of olive oil for extra texture.
• Serve warm: Always serve Carrot Soup warm for the best flavor and comfort.

FAQ

Conclusion

Carrot Soup is a timeless recipe that brings warmth and comfort to any meal. With its simple ingredients and rich flavors, it’s no wonder this dish has become a favorite. I encourage you to try making it yourself and enjoy the delightful aroma that fills your kitchen. Trust me, your taste buds will thank you!

Carrot Soup

The ultimate comfort food, Carrot Soup is creamy, warm, and packed with flavor. This easy weeknight dinner is perfect for chilly evenings and will warm your soul. Make it tonight and enjoy every spoonful!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Soups

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs carrots peeled and chopped into 1/2 inch pieces
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp pepper
• 2 tbsp butter
• 1 yellow onion minced
• 2 tsp garlic minced
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 6 cups vegetable broth
• salt and pepper to taste
• heavy cream Optional, for serving

Equipment

• Saucepan
• Oven
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Blender
• Peeler
• Food Processor
• Frying Pan
• Wooden Spoon
• Cutting Board

Method

 

1. Preheat your oven to 375°F and prepare a baking sheet by lining it with parchment paper. This makes cleanup easier and prevents the carrots from sticking.
2. In a medium-sized bowl, combine the chopped carrots with olive oil. Toss them until they are evenly coated. This step is crucial as it helps the carrots roast perfectly, bringing out their natural sweetness.
3. Transfer the coated carrots to the prepared baking sheet. Sprinkle with kosher salt and pepper. This is your chance to season the carrots well, so don’t be shy!
4. Roast the carrots in the oven for about 30 to 40 minutes. You’ll know they’re ready when they are tender and can be easily pricked with a fork. Stir them halfway through to ensure even cooking.
5. While the carrots are roasting, grab a large pot and melt the butter over medium-high heat. This will create a rich base for your soup.
6. Add the minced onion and sauté for about 5 minutes until it becomes translucent and fragrant. This step adds an aromatic foundation to your soup.
7. Next, stir in the minced garlic, ground coriander, and ground cumin. Cook for another minute until everything is well combined, and the spices become fragrant.
8. Once your carrots are done roasting, add them to the pot along with the vegetable broth. Bring everything to a simmer and let it cook for about 15 minutes. This allows the flavors to meld beautifully.
9. After simmering, carefully transfer the mixture to a blender or use an immersion blender to blend until smooth and creamy. If using a blender, be cautious with the hot liquid!
10. Season your soup with additional salt and pepper if needed. A little taste test here will ensure it’s just right!
11. For a finishing touch, drizzle some heavy cream over the top and swirl it in before serving. You can also garnish with chopped parsley for some fresh color.

Notes

Storing soup is simple! Keep leftovers in an airtight container in the fridge for up to 5 days. You can freeze Carrot Soup for up to 3 months; just thaw before reheating. Pair your soup with a slice of crusty bread or a light salad. For an extra kick, add some red pepper flakes. To make it vegan, substitute butter with coconut oil and skip the heavy cream.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!