Carrot Soup Recipe
If you’re looking for a vibrant, cozy bowl of comfort that’s as nourishing as it is delicious, Carrot Soup is the answer! This recipe transforms humble carrots into a silky, flavorful soup with a hint of ginger and a touch of creamy richness. Whether you’re warming up on a chilly day or just craving something light yet satisfying, you’ll fall in love with the gorgeous color, simple ingredients, and the way each spoonful brings out the natural sweetness of carrots. Carrot Soup is the kind of dish you’ll want to make on repeat and share with everyone you love.
Ingredients You’ll Need
One of the best things about Carrot Soup is how a handful of everyday ingredients can create such a beautiful, elegant meal. Each item on this list plays an important role, bringing out layers of flavor, creaminess, and color you won’t want to miss.
- Olive oil: A splash of olive oil helps sweat the onions and garlic, setting a savory foundation for your soup.
- Onion: The onion adds sweetness and depth, making the overall flavor more rounded and complex.
- Garlic: Just a couple of cloves infuse the soup with a gentle, aromatic kick.
- Carrots: The star of the show, carrots bring their natural sweetness, beautiful orange hue, and lots of nutrients.
- Potato: A diced potato adds creaminess and body to the soup, making it satisfyingly thick without extra cream.
- Vegetable broth: Broth forms the flavorful base, helping all the ingredients meld into a harmonious blend.
- Ground ginger: Just half a teaspoon brightens the soup with a subtle warmth that pairs perfectly with carrots.
- Salt and black pepper: Essential for balancing and amplifying all the flavors, so don’t forget this simple step.
- Coconut milk or heavy cream (optional): For extra silkiness and richness, swirl in coconut milk or cream at the end.
- Fresh parsley or chives: A sprinkle of herbs on top adds freshness and a pop of color to each bowl.
How to Make Carrot Soup
Step 1: Sauté Onion and Garlic
Start by heating the olive oil in a large pot over medium heat. Toss in the chopped onion and let it cook for about 3 to 4 minutes. You want the onion soft and just beginning to turn translucent, which means it’s ready to bring out the best in the garlic. Add the minced garlic and stir for another 30 seconds, just until it smells wonderfully fragrant—don’t let it brown.
Step 2: Add Carrots, Potato, and Spices
Next, pile in those beautiful sliced carrots and diced potato. Pour in the vegetable broth and sprinkle in the ground ginger, salt, and black pepper. This is when everything starts to come together. Give it all a good stir so the flavors begin to mingle. Bring the pot to a boil, then lower the heat and let it gently simmer.
Step 3: Simmer Until Tender
Let your soup bubble away on low for about 20 to 25 minutes. You’ll know it’s ready when the carrots and potatoes are fork-tender and the whole kitchen smells inviting. This simmering step is where the magic happens, as the veggies soften and the flavors meld beautifully.
Step 4: Blend to Perfection
Now it’s time to turn everything creamy. Use an immersion blender right in the pot, or carefully transfer the soup in batches to a blender. Puree until the soup is silky smooth. If you like a bit of texture, you can leave it slightly chunky, but I love it velvety for that classic Carrot Soup feel.
Step 5: Stir in Creaminess and Adjust Seasoning
If you want a luxuriously creamy Carrot Soup, now’s the time to swirl in coconut milk or heavy cream. Stir well, taste, and adjust the salt and pepper as needed. Warm everything through, and you’re ready to serve!
How to Serve Carrot Soup
Garnishes
The right garnish can turn a simple bowl into a showstopper. Sprinkle chopped fresh parsley or chives for a burst of green and a hint of freshness. A swirl of coconut milk or cream on top is also stunning, especially if you give it a little swirl with a spoon. For a little crunch, try toasted pumpkin seeds or croutons.
Side Dishes
Carrot Soup is wonderful as a light meal on its own, but it truly shines alongside a crisp green salad or a chunk of rustic bread for dipping. For dinner, pair it with a grilled cheese sandwich or a platter of roasted veggies for a more filling spread.
Creative Ways to Present
Impress guests by serving Carrot Soup in small mugs or espresso cups as a starter. For a fun twist, pour the soup into hollowed-out mini bread bowls. If you’re planning a holiday meal, drizzle with herb oil or sprinkle with spiced seeds for a festive, restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
One of the best things about Carrot Soup is how well it keeps! Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often deepen and improve after a night in the fridge, making your next bowl even more delicious.
Freezing
If you want to have Carrot Soup ready at a moment’s notice, this recipe freezes beautifully. Let the soup cool completely, then transfer to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the fridge before reheating, and you’ll have a comforting meal in minutes.
Reheating
Reheating is a breeze! Warm the soup gently on the stove over medium-low heat, stirring occasionally until hot. If it thickens too much, just add a splash of broth or water to loosen it up. You can also microwave individual portions—just cover and heat in 1-minute bursts, stirring in between.
FAQs
Can I make Carrot Soup vegan?
Absolutely! Just use coconut milk instead of heavy cream for a completely plant-based version. The soup is naturally vegan and gluten-free when you stick to the coconut milk option.
How do I make my Carrot Soup extra creamy?
For the creamiest texture, blend the soup until completely smooth and add the full amount of coconut milk or heavy cream. A high-powered blender will give you that luxurious, velvety finish.
Can I add other vegetables?
Definitely! Feel free to toss in parsnips, sweet potatoes, or even a bell pepper for extra flavor and nutrition. Just keep the ratios similar so the soup isn’t too thick or thin.
What if I don’t have fresh ginger?
No worries—ground ginger works perfectly and is easy to keep on hand. If you do have fresh ginger, grate about a teaspoon and add it in place of the ground version for a more pungent zing.
Is Carrot Soup good for meal prep?
Yes! Carrot Soup is ideal for meal prepping. Make a big batch on Sunday and enjoy quick, healthy lunches or dinners all week long. It reheats beautifully and the flavors only get better with time.
Final Thoughts
There’s something truly special about sharing a homemade bowl of Carrot Soup. It’s colorful, comforting, and packed with goodness. I hope you’ll try this recipe and let it become a staple in your kitchen—it’s a simple way to bring warmth and joy to any table!
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Carrot Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A comforting and creamy carrot soup made with fresh carrots, potatoes, and a blend of spices, perfect for a healthy and easy-to-make meal. This vegan and gluten-free soup is rich in flavor, blended to smooth perfection, and optionally enhanced with coconut milk or cream for extra creaminess.
Ingredients
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound carrots, peeled and sliced
- 1 medium potato, peeled and diced
Liquids and Seasonings
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1/2 teaspoon ground ginger
- Salt and black pepper, to taste
- 1/2 cup coconut milk or heavy cream (optional for creaminess)
Garnish
- Chopped fresh parsley or chives
Instructions
- Prepare the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and translucent, stirring occasionally to prevent sticking.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Add Vegetables and Spices: Add sliced carrots, diced potato, vegetable broth, ground ginger, salt, and black pepper to the pot. Stir to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a boil then reduce the heat to low. Let it simmer gently for 20–25 minutes, or until the carrots and potatoes are very tender when pierced with a fork.
- Blend Until Smooth: Using an immersion blender, carefully blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and puree until creamy, then return it to the pot.
- Add Creaminess and Adjust Seasoning: Stir in the coconut milk or heavy cream if desired for added richness. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve and Garnish: Heat through on low if necessary, then ladle the soup into bowls. Garnish with chopped fresh parsley or chives for a burst of color and fresh flavor. Serve warm.
Notes
- For a spicy twist, add a pinch of red pepper flakes or a dash of curry powder during cooking.
- This soup stores well and can be refrigerated for up to 4 days.
- It freezes beautifully for up to 3 months; thaw overnight in the fridge before reheating gently.
- To keep it vegan, use coconut milk instead of heavy cream.
- You can substitute vegetable broth with chicken broth if not following a vegan diet.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 7g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
