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carrot soup recipe in a bowl with cream swirl and parsley

Carrot Soup Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 2 pounds carrots peeled and sliced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 cup heavy cream
  • 1 teaspoon lemon juice
  • 1 teaspoon honey optional
  • Fresh parsley chopped, for serving

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Chef's knife
  • Cutting board
  • Immersion blender
  • Measuring cups and spoons
  • ladle

Method
 

  1. Warm the olive oil in a large pot over medium heat. Cook the onion for 5 minutes until soft.
  2. Add the garlic and ginger and cook for 1 minute, stirring.
  3. Add the carrots, broth, salt, pepper, and cumin. Simmer for 20 to 25 minutes until the carrots are very soft.
  4. Blend until completely smooth with an immersion blender.
  5. Stir in the cream, lemon juice, and honey. Taste, adjust the salt, and serve with parsley and an extra swirl of cream.

Notes

Keeps 3 to 4 days in the fridge and up to 3 months in the freezer. For a dairy free version, use coconut milk instead of cream. Use vegetable broth to keep it vegetarian.