Here’s a cozy and flavorful Carrot Soup recipe — simple, creamy (without needing cream), and naturally sweet with a hint of spice and depth. Great on its own or with crusty sourdough.
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🥕 Creamy Carrot Soup
Velvety, bright, and comforting — perfect for lunch or a light dinner
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Ingredients (Serves 4)
1 tbsp olive oil or butter
1 medium onion, chopped
2 garlic cloves, minced
1 lb (450g) carrots, peeled and chopped
1 medium potato (or 1/2 sweet potato), chopped (for creaminess)
1/2 tsp ground cumin (or curry powder for a twist)
4 cups vegetable or chicken broth
Salt and pepper to taste
Optional: juice of 1/2 orange or 1 tsp grated ginger for brightness
For garnish (optional):
Dollop of yogurt or sour cream
Fresh herbs (parsley, cilantro, or dill)
Croutons or toasted seeds
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🍲 Instructions
1. Sauté Aromatics
In a large pot, heat oil over medium heat. Add chopped onion and cook for 5 minutes, until softened.
Add garlic and cumin, and sauté for another minute until fragrant.
2. Add Vegetables
Stir in the chopped carrots and potato. Cook for 2–3 minutes to slightly caramelize.
3. Simmer
Pour in broth, bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes, until carrots and potatoes are soft.
4. Blend
Use an immersion blender to puree until smooth, or blend in batches in a regular blender (carefully!).
Stir in orange juice or ginger if using. Adjust salt and pepper to taste.
5. Serve
Ladle into bowls and top with garnishes of choice. Serve warm with bread.
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🔁 Variations
Carrot Ginger Soup: Add 1 tbsp fresh grated ginger with the garlic.
Curried Carrot Soup: Use curry powder instead of cumin, and a bit of coconut milk at the end.
Spicy Version: Add chili flakes or a bit of harissa paste.
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Would you like this adapted for Instant Pot, slow cooker, or made dairy-free/vegan?