Description
There’s something magical about turning a humble vegetable into a smooth, creamy, and flavorful soup that tastes like it took hours to make—but in reality, it’s ready in 30 minutes or less.
Ingredients
Scale
- 1 tbsp olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 lb (about 4 large) carrots, peeled and chopped
- 3 cups vegetable broth (or chicken broth)
- 1 tsp salt, or to taste
- ½ tsp black pepper
- ½ tsp ground cumin (optional, adds warmth)
- ¼ tsp ground ginger (or fresh ginger for a zing!)
- ½ cup milk, cream, or coconut milk (optional, for extra creaminess)
- 1 tbsp lemon juice (to brighten the flavors)
Optional Toppings:
- Fresh herbs (parsley, cilantro, or chives)
- A drizzle of coconut milk or cream
- Toasted nuts or seeds for crunch
- Crusty bread on the side
Instructions
Step 1: Sauté the Aromatics
- Heat the olive oil or butter in a large pot over medium heat.
- Add the onion and sauté until soft and translucent (about 3 minutes).
- Stir in the garlic, cumin, and ginger, cooking for another 30 seconds until fragrant.
Step 2: Simmer the Carrots
- Add the chopped carrots, vegetable broth, salt, and pepper to the pot.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until the carrots are very tender.
Step 3: Blend Until Smooth
- Use an immersion blender to puree the soup until silky smooth.
- No immersion blender? Carefully transfer to a blender and blend in batches.
- Stir in the milk, cream, or coconut milk and the lemon juice for added brightness.
Step 4: Serve & Enjoy!
- Ladle the soup into bowls and top with your favorite garnishes.
- Serve hot with crusty bread, crackers, or a side salad.