This creamy and cozy carrot soup is like a hug in a bowl, perfect for chilly autumn days. Packed with vibrant flavors and wholesome ingredients, it’s a delightful way to celebrate the season.
Why You’ll Love This Recipe?
This autumn carrot soup isn’t just a feast for the taste buds; it’s soul-soothing and incredibly simple to make. The sweetness of carrots paired with warm spices and a hint of creaminess will make it your go-to comfort food. Plus, it’s light, healthy, and perfect for meal prep!
Ingredients
- Fresh carrots, peeled and chopped
- Onion, finely diced
- Garlic cloves, minced
- Vegetable broth
- Warm spices like cinnamon and nutmeg
You’ll find the full list of ingredients and exact measurements in the recipe card below.
Directions
- Sauté onions and garlic in a large pot until they’re soft and fragrant.
- Add the carrots and spices, stirring to coat them evenly.
- Pour in the vegetable broth and let it simmer until the carrots are tender.
- Blend the soup until smooth using an immersion blender or in batches with a standard blender.
- Stir in a splash of cream or coconut milk for a silky finish.
- Taste and adjust the seasoning, then serve warm.
Expert Tips and Tricks
- For extra depth, roast the carrots before adding them to the soup.
- Use full-fat coconut milk for a dairy-free option that’s still rich and creamy.
- Add a pinch of chili flakes if you like a little kick.
- If the soup is too thick, simply add more broth to reach your desired consistency.
Recipe Variations and Possible Substitutions
- Swap carrots with sweet potatoes or butternut squash for a twist on this classic.
- Add a handful of red lentils while cooking for a protein boost.
- Use chicken broth instead of vegetable broth for a non-vegetarian version.
- Garnish with fresh parsley, a dollop of yogurt, or crunchy croutons for extra flair.
Serving and Pairing Suggestions
This soup pairs wonderfully with crusty bread or a slice of garlic toast. For a more complete meal, serve it alongside a fall salad featuring apples, pecans, and a tangy vinaigrette.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stovetop or microwave until heated through. For freezing, let the soup cool completely before transferring it to freezer-safe bags or containers. It will keep for up to 3 months.
FAQs
Can I make this soup ahead of time?
Absolutely! It tastes even better the next day as the flavors meld together.
How do I make this soup vegan?
Simply use coconut milk instead of dairy cream and stick with vegetable broth.
What if I don’t have an immersion blender?
No problem! Carefully blend the soup in batches using a regular blender.
Can I add other vegetables to the soup?
Yes! Leeks, parsnips, or even a bit of pumpkin can be lovely additions.
Conclusion
This autumn carrot soup is the perfect way to embrace the cozy vibes of fall. Whether you’re enjoying it as a starter, a light lunch, or a comforting dinner, it’s sure to bring warmth and happiness to your table. Try it once, and you’ll keep coming back to it all season long!
Print
Fall in Love with This Flavorful Autumn Carrot Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blended
- Cuisine: International
- Diet: Vegetarian
Description
This creamy and vibrant carrot soup is the ultimate comfort food for chilly days. Packed with nutrients and a burst of flavor from fresh carrots, it’s perfect for fall or any time of year.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 lb carrots, peeled and sliced
- 3 cups vegetable broth
- 1 tsp ground ginger
- 1/2 tsp ground cumin
- 1/4 tsp cinnamon (optional, for a warm fall twist)
- Salt and pepper to taste
- 1/2 cup coconut milk (or heavy cream for a richer flavor)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in sliced carrots, ginger, cumin, and cinnamon. Cook for 2 minutes to release the spices’ aroma.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes or until carrots are tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a blender.
- Stir in coconut milk, season with salt and pepper, and heat gently for 2-3 minutes.
- Serve warm, garnished with fresh herbs or a drizzle of coconut milk.
Notes
- For extra protein, add a handful of cooked lentils before blending.
- Adjust spices to taste for a more pronounced fall flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg