There’s something about a warm bowl of creamy carrot soup that feels like a hug in a bowl. It’s velvety smooth, subtly sweet, and has that perfect balance of savory flavors that will have you coming back for seconds. This soup is the ultimate comfort food, and it’s so easy to make. Plus, the bright orange color and silky texture will brighten up any day. Trust me, once you try it, you’ll be hooked.
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Why You’ll Love This Recipe
This isn’t just a soup—it’s a bowl of comfort. Here’s why this creamy carrot soup will become your go-to:
- Healthy and Wholesome: Packed with nutrient-rich carrots, this soup is full of vitamins and fiber. It’s a great way to enjoy a delicious and healthy meal, whether you’re on a wellness journey or just looking to add more veggies to your diet.
- Simple Ingredients: You don’t need fancy ingredients to make this soup. Just a few pantry staples like carrots, onions, and garlic create a rich, flavorful base that’s irresistible.
- Comforting and Cozy: This soup is perfect for those chilly nights when you want something warm and soothing. It’s like the perfect cozy blanket in soup form.
- Quick and Easy: Ready in under 30 minutes, this soup is a weeknight dinner win. If you’re looking for a meal that’s simple yet satisfying, this is it.
- Customizable: Feel free to add some extra seasoning, herbs, or even a dollop of cream to make it your own. It’s easy to make this soup your perfect bowl of comfort.
Ingredients
Here’s what you’ll need to create this creamy carrot soup:
- Carrots: The star ingredient of the show! These sweet, earthy veggies will form the heart of the soup and give it that beautiful, vibrant color.
- Onion: Adds a savory depth of flavor and balances the sweetness of the carrots.
- Garlic: A couple of cloves of garlic give the soup an aromatic punch that perfectly complements the other flavors.
- Vegetable Broth: A rich, savory base that brings everything together and adds depth.
- Coconut Milk or Cream: For that silky smooth texture and creamy richness that make this soup so indulgent.
- Olive Oil: For sautéing the onions and garlic. Adds a subtle richness to the soup.
- Salt and Pepper: To season and elevate the natural flavors of the ingredients.
- Optional Herbs: A sprinkle of thyme, rosemary, or parsley to add an extra layer of flavor and garnish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into making this creamy, dreamy soup:
- Prepare the Veggies: Start by peeling and chopping the carrots into small pieces. This helps them cook faster and more evenly.
- Sauté the Aromatics: Heat some olive oil in a large pot over medium heat. Add the chopped onions and garlic, sautéing for about 5 minutes until softened and fragrant. This step builds the flavor foundation of your soup.
- Cook the Carrots: Add the chopped carrots to the pot, stir everything together, and cook for a few minutes. Then, pour in the vegetable broth and bring it to a simmer. Cook for 15-20 minutes, or until the carrots are tender and easily pierced with a fork.
- Blend It Up: Once the carrots are soft, remove the pot from the heat. Use an immersion blender to blend everything until it’s silky smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until creamy.
- Add the Creaminess: Return the soup to the heat and stir in the coconut milk or cream. Let it simmer for another 5 minutes, allowing the soup to thicken and the flavors to meld together. Season with salt and pepper to taste.
- Serve and Enjoy: Ladle the soup into bowls, garnish with fresh herbs if you like, and enjoy your bowl of creamy carrot goodness.
How to Serve Creamy Carrot Soup
Want to make your meal even more amazing? Here are a few serving suggestions to elevate your soup:
- Crusty Bread: Serve with a slice of warm, crusty bread to dip into that creamy goodness. A nice baguette or sourdough works perfectly.
- Salads: Pair with a fresh, crunchy salad for some contrast to the smooth soup. A simple mixed green salad or a Caesar salad would be delightful.
- Cheese: A sprinkle of grated Parmesan or feta on top of your soup adds a salty, savory finish.
- Roasted Veggies: Roasted vegetables like squash or sweet potatoes make a hearty, nutritious side that complements the flavors of the soup.
Additional Tips
- Make It Ahead: This soup stores well in the fridge for up to 3 days, so it’s perfect for meal prep. You can also freeze it for up to a month.
- Add Spice: If you like a little kick, throw in some ground ginger, cayenne pepper, or curry powder to spice things up.
- Vegan Option: To make this soup vegan, simply use coconut milk and vegetable broth. It’s already dairy-free, so it’s easy to make it vegan-friendly!
- Smoothness Factor: If you prefer an extra-smooth texture, feel free to strain the soup after blending to remove any remaining bits of carrot.
FAQ Section
Q1: Can I use chicken broth instead of vegetable broth?
A1: Yes! Chicken broth works great, but if you’re aiming for a vegetarian or vegan soup, stick with vegetable broth or water.
Q2: Can I add other vegetables?
A2: Absolutely! You can add other root vegetables like sweet potatoes or parsnips for a fun twist on the flavor.
Q3: Can I make this soup ahead of time?
A3: Yes! This soup stores well in the fridge for up to 3 days or in the freezer for up to 1 month.
Q4: How do I store leftovers?
A4: Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.
Q5: Can I use a blender instead of an immersion blender?
A5: Yes! Just be careful when transferring the soup to the blender—do it in batches and allow the soup to cool slightly to prevent splashing.
Q6: How do I make this soup thicker?
A6: If you prefer a thicker consistency, simply simmer the soup for longer to reduce it, or add more carrots. You can also stir in a little cornstarch or potato to help thicken it.
Q7: Can I make this soup without cream?
A7: Yes! You can skip the cream for a lighter version, or use coconut milk for a dairy-free option.
Q8: What can I do if the soup is too thick?
A8: Add a bit more vegetable broth or water to thin it out to your desired consistency.
Q9: How spicy is this soup?
A9: This soup is not spicy at all, but you can add spices like cayenne or ginger if you want some heat.
Q10: Can I use fresh carrots instead of frozen?
A10: Fresh carrots are the best for this recipe, but you can use frozen carrots if that’s all you have on hand.
Conclusion
This creamy carrot soup is everything you need for a cozy, comforting meal. It’s rich, smooth, and full of flavor. Whether you’re enjoying it on a chilly day or making it for a quick lunch, this soup will always hit the spot. So, grab those carrots, blend up this goodness, and treat yourself to a bowl of pure comfort!
Print
Creamy Carrot Soup
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Sautéing
- Cuisine: American
Description
This creamy and vibrant Carrot Soup is made with fresh carrots, earthy spices, coconut milk, and a hint of ginger, honey, and lemon. It’s the perfect comfort food, packed with vitamins and flavor—ideal for using up those extra carrots in the fridge!
Ingredients
For the Soup:
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2 tbsp olive oil
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2 lbs carrots, peeled and chopped (5 1/2 cups)
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1 1/2 cups chopped yellow onion (1 medium)
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3/4 cup chopped celery (2 ribs)
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1 tbsp peeled and chopped fresh ginger
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2 tsp minced garlic (2 cloves)
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1 tsp paprika
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1/2 tsp ground cumin
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1/8 tsp ground nutmeg
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1/8 tsp cayenne pepper
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6 to 7 cups vegetable broth
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Salt and black pepper, to taste
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1/2 cup canned coconut milk or half and half
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1 tbsp honey or maple syrup
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2 tsp fresh lemon juice
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Minced parsley, for garnish (optional)
Instructions
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Sauté Vegetables:
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Heat olive oil in a large pot over medium-high heat. Add carrots, onion, and celery and sauté for 10 minutes, until softened.
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Add Spices:
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Add ginger, garlic, paprika, cumin, nutmeg, and cayenne pepper to the pot. Sauté for an additional 2 minutes until fragrant.
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Simmer:
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Pour in 6 cups vegetable broth, season with salt and pepper to taste, and bring the soup to a boil. Cover, reduce the heat to medium-low, and simmer for about 20 minutes, or until the carrots are very tender. Stir halfway through.
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Blend the Soup:
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Remove the soup from heat and use an immersion blender to puree the mixture until smooth. Add up to 1 more cup of broth if you prefer a thinner soup (rewarm soup if necessary).
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Finish the Soup:
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Stir in coconut milk, honey, and lemon juice (or swirl coconut milk into individual servings).
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Serve:
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Serve the soup warm, garnished with minced parsley if desired.
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Notes
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For extra richness, you can add more coconut milk or half and half.
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Adjust the sweetness with more honey or maple syrup if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 9g
- Sodium: 650 mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg