Ingredients
Equipment
Method
- Heat a large heavy-duty pot to medium-high heat. Add the oil, chopped carrots and onion. Sauté for 4-5 minutes or until the onions are slightly golden. Stir in the garlic and spices and sauté for another minute then pour in the vegetable broth. Lower heat to medium-low and cook, slightly covered for 20 minutes or until carrots are softened.
- Use an immersion blender to blend until smooth. Stir in the heavy cream and bring to a gentle simmer then turn off the heat. Taste the soup and adjust the spices to taste.
- Spoon into serving bowls and garnish with a swirl of heavy cream and fresh chopped herbs, if desired.
Notes
- Tip 1: Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop.
- Tip 2: This soup freezes beautifully. Portion it into freezer-safe containers and freeze for up to three months. Thaw in the fridge overnight before reheating.
- Tip 3: Serve with crusty bread or a light salad for a delightful meal. It’s also excellent alongside grilled cheese sandwiches!
- Tip 4: For those who love a kick, add a pinch of cayenne pepper or red pepper flakes for some heat.
- Tip 5: Feel free to add other vegetables like sweet potatoes or butternut squash for added depth and flavor.