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Carrot Soup

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!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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.