Carrot Soup Recipe

Classic Carrot Soup

This recipe makes a smooth and flavorful carrot soup, perfect for a light lunch or a comforting dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound carrots, peeled and chopped
• 4 cups vegetable broth
• 1/2 cup heavy cream (optional, for a richer soup)
• Salt and freshly ground black pepper, to taste
• Fresh herbs like parsley or thyme (optional, for garnish)

Cooking Guide:

1. Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.

2. Simmer the carrots: Add the chopped carrots to the pot and stir to coat with the oil. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover the pot, and simmer for 20-25 minutes, or until the carrots are very tender.

3. Puree the soup: Let the soup cool slightly. In batches, transfer the soup to a blender and puree until smooth. You can also use an immersion blender directly in the pot.

4. Enrich (optional): Return the pureed soup back to the pot. If you prefer a richer soup, stir in the heavy cream. Season the soup with salt and freshly ground black pepper to taste.

5. Serve and garnish: Heat the soup through if needed. Ladle into bowls and garnish with a drizzle of olive oil, a sprinkle of fresh herbs like parsley or thyme, and a crack of black pepper.

Tips:

• Roasting the carrots: For an extra depth of flavor, you can roast the carrots before adding them to the soup. Preheat your oven to 400°F (200°C). Toss the chopped carrots with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. Then, follow the recipe steps as usual, adding the roasted carrots to the pot with the broth.

• Variations:

  • Spicy: Add a pinch of red pepper flakes or a chopped chili pepper while sauteing the onions for a touch of heat.
  • Creamy coconut: Substitute half of the vegetable broth with coconut milk for a creamy and tropical twist.
  • Carrot ginger: Grate in a knob of fresh ginger along with the garlic for a warming and flavorful soup.

• Leftovers: Carrot soup stores well in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for longer storage.