Carrot Soup Recipe
Welcome the chilly season with a hot bowl of carrot soup! Be it a calm evening or a family dinner filled with chatter, the aroma will bring warmth to your home.
Ingredients
- 1 tbsp Olive Oil
- 2 cloves Garlic Minced
- 1 medium-size Onion Chopped
- 1 tsp Fresh Ginger Grated
- 5 medium-size Carrots Chopped
- ½ tsp Cumin Powder
- ½ tsp Salt
- ½ tsp Black Pepper
- 3 cups Vegetable Stock
- ¼ cup Heavy Cream optional
Instructions
Saute Garlic, Onion, and Ginger
- Place a medium Dutch oven or large pot over medium heat on the stove and add olive oil.
- Add the minced garlic, chopped onion, and grated ginger to the hot oil. Stir and cook for 2 minutes until the onion becomes translucent.
Add Carrots and Seasonings
- Add the sliced carrots to the pan and stir to coat them in the oil. Cook for 4-5 minutes, stirring occasionally.
- Sprinkle in 1/2 teaspoon cumin powder, 1/2 teaspoon salt, and 1/2 tsp black pepper, and cook the spiced mixture for 2-3 minutes until the carrots start to soften.
Add Stock and Simmer
- Pour in the vegetable stock, stir well, and bring the mixture to a boil.
- Reduce the heat to medium-low, cover the pot, and let it cook for 15-20 minutes until the carrots are fork-tender.
- Remove the lid and test a piece of carrot with a fork to check for doneness. Adjust the cooking time until the carrots are perfectly soft.
Puree, Add Cream and Garnish
- Use a hand blender directly in the pot to puree until smooth and silky.
- Turn off the heat and stir the heavy cream into the mix until it’s fully incorporated.
- Remove the saucepan from the stove and garnish with a drizzle of cream and a sprinkle of chopped herbs.
- Serve the delicious carrot soup hot with bread or croutons and enjoy!