Carrot Soup with Aromatics (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon olive oil or butter
02 -
1 small onion, chopped
03 -
2 cloves garlic, minced
04 -
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
05 -
1.5 lbs carrots (6-7 medium), peeled and chopped
06 -
4 cups vegetable broth (or chicken broth)
07 -
1/2 teaspoon ground cumin (optional)
08 -
1/2 teaspoon salt, more to taste
09 -
1/4 teaspoon black pepper
10 -
1/2 cup coconut milk or heavy cream (optional)
11 -
Juice of 1/2 orange or lemon (optional)
→ Garnish
12 -
Fresh herbs (parsley, cilantro, or dill)
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, ginger, and cumin (if using), and cook for 1 additional minute.
02 -
Add chopped carrots, salt, pepper, and broth. Bring to a boil, then reduce heat and simmer, covered, for 20–25 minutes or until carrots are tender.
03 -
Use an immersion blender to puree the mixture until smooth, or carefully transfer to a blender in batches. Return the soup to the pot and stir in coconut milk or cream, and orange or lemon juice, if using.
04 -
Adjust seasoning as needed. Serve hot, garnished with fresh herbs, a swirl of cream, or a drizzle of olive oil.
# Notes:
01 -
Keeps well in the fridge for up to 5 days and freezes beautifully.
02 -
For a spicier soup, add a pinch of cayenne or a dash of hot sauce.
03 -
For added protein, include red lentils while simmering.