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
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- 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