simple carrot soup recipe

Written ByJenny Smyth Posted on
simple carrot soup recipe
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The Best simple carrot soup recipe

I have been making this simple carrot soup recipe for years, and it’s a staple in our household. My kids love it, and I love how easy it is to make. The best part is that it’s incredibly healthy, packed with vitamins and minerals from the carrots.

This soup is a perfect example of a comfort food that’s also good for you. I’ve made it for family gatherings, potlucks, and even as a quick weeknight dinner. It’s one of those recipes that never fails to please.

I think what I love most about this recipe is the way the carrots simmer down into a rich, velvety broth. It’s like a warm hug in a bowl. And the best part is that you can customize it to your taste with added spices or herbs.

We like to add a pinch of cumin and a squeeze of fresh parsley for added depth of flavor. The technique behind this recipe is all about slowly cooking the carrots until they’re tender, then blending them into a smooth puree. This breaks down the cell walls and releases all the nutrients, making it easier to digest.

It’s amazing how something so simple can be so nourishing and delicious at the same time.

Simple Carrot Soup

Simple Carrot Soup

4.5 from 923 votes

This simple carrot soup is a comforting and healthy dish perfect for any day. It’s easy to prepare and packed with flavor, making it a great option for a quick and nutritious meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tablespoons butter
1 medium onion, chopped
4 medium carrots, peeled and chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 cup heavy cream

👨‍🍳Directions

1In a large pot, melt the butter over medium heat.
2Add the chopped onion and carrots.
3Cook, stirring occasionally, until the onions are translucent and the carrots begin to soften, about 5-7 minutes.
4The onions should be translucent and the carrots should have a slight give when poked with a fork.
5Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
6The garlic should be fragrant and lightly golden.
7Pour in the vegetable broth and add the salt, black pepper, ground ginger, and ground cumin.
8Stir well to combine.
9Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the carrots are very tender.
10The carrots should be easily pierced with a fork and the broth should have a rich, carrot flavor.
11Using an immersion blender or a regular blender, puree the soup until smooth.
12If using a regular blender, be careful when blending hot liquids.
13Return the soup to the pot and stir in the heavy cream.
14Cook over low heat for an additional 2-3 minutes, stirring occasionally, until the soup is heated through and the cream is fully incorporated.
15The soup should have a smooth consistency and a creamy texture.
16Taste and adjust the seasoning if necessary.
17Ladle the soup into bowls and serve hot.
18Enjoy your simple and delicious carrot soup.

🔧Equipment

Large pot
Wooden spoon
Immersion blender or blender
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 25g💛Saturated Fat: 15g❤️Cholesterol: 80mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 5g🍬Sugars: 10g🥩Protein: 5g

📝Notes

Tips: For a smoother soup, you can strain it through a fine-mesh sieve after blending. To make it vegan, substitute the butter and heavy cream with olive oil and coconut milk, respectively.

This simple carrot soup recipe is always a good idea for any occasion – whether you’re looking for a comforting meal or a quick lunch.

It’s perfect for family gatherings because it’s easy to scale up or down depending on your needs.

You can serve it as is or add some crusty bread or crackers on top for added texture.

❓ Frequently Asked Questions About Carrot Soup

Q: What type of carrots are best for this recipe?

For this recipe, I prefer to use sweet or baby carrots as they are naturally sweeter and less fibrous than regular carrots.

Q: Can I use other types of vegetables instead of carrots?

You can experiment with other vegetables like parsnips, turnips, or celery root, but keep in mind that they will change the flavor profile.

Q: How do I store leftover carrot soup?

You can store leftover carrot soup in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Q: Can I make this recipe in advance?

You can prepare the ingredients ahead of time but assemble and cook the soup just before serving.

Q: What’s the nutritional value of this recipe?

This recipe is low-calorie, high-fiber, and rich in vitamins A and K from the carrots.

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