Carrot Soup Recipe
This Carrot Soup is pure comfort in a bowl: creamy, vibrantly orange, and gently spiced, it’s the kind of dish that cheers up even the dreariest day. Each spoonful is a little celebration of humble ingredients brought together with a hint of cumin and coriander, creating a rich, velvety soup that’s as cozy as your favorite sweater. Whether you’re serving it as a starter or as the main event with crusty bread, Carrot Soup is soul-nourishing and beautifully simple—one you’ll want to make again and again.
Ingredients You’ll Need
With just a handful of pantry staples and a few fresh items, you’ll be amazed at how these simple ingredients work together to create the deeply flavorful Carrot Soup we all crave. Each one plays an important role in building layers of taste, satiny texture, and that stunning golden-orange color.
- Olive oil: Adds richness and helps vegetables soften gently, allowing their flavors to shine.
- Yellow onion: Offers a sweet, mellow backbone and melds beautifully into the soup base.
- Garlic: A couple of cloves bring aromatic depth and just the right punch to make the soup memorable.
- Carrots: The star of the show—fresh, sweet carrots deliver color, body, and an earthy flavor that becomes deliciously creamy when blended.
- Vegetable broth: Makes the soup light but flavorful, letting the carrots and gentle spices take center stage.
- Ground cumin: Adds a subtle warmth and gentle earthiness for cozy flavor without overpowering the carrots.
- Ground coriander: Brings a whisper of citrus and floral notes, balancing the sweetness of the carrots.
- Salt: Enhances and focuses all the natural flavors—taste as you go and adjust as needed.
- Black pepper: Delivers a gentle kick and rounds out the soup’s seasoning perfectly.
- Coconut milk or heavy cream (optional): Swirling in a little at the end creates a lusciously creamy texture and extra richness. Choose coconut milk for a vegan version, or heavy cream for ultimate silkiness.
- Fresh parsley or cilantro (optional): A sprinkle on top just before serving adds color and a fresh herbal finish.
How to Make Carrot Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the chopped onion, and let it sauté for 4 to 5 minutes until it’s soft and translucent. Add in the minced garlic and stir for about 30 seconds—just until it releases its irresistible fragrance. This gentle sauté builds the foundational flavors that truly set this Carrot Soup apart.
Step 2: Bloom the Spices and Soften the Carrots
Next, add your peeled and chopped carrots to the pot along with the cumin, coriander, salt, and black pepper. Give everything a good stir so the spices coat the veggies. Let them cook together for 2 to 3 minutes—this little window lets the spices bloom and brings out a depth of flavor you’ll notice right away.
Step 3: Simmer Until Tender
Pour in the vegetable broth, scraping up any little bits from the bottom of the pot, and bring the mixture to a gentle boil. Lower the heat, cover, and let everything simmer for 20 to 25 minutes. You’ll know it’s ready when the carrots are fall-apart tender and your kitchen smells fantastic.
Step 4: Purée the Soup
Take the pot off the heat. Use an immersion blender for smooth, direct puréeing, or work in batches with a countertop blender if you prefer. Blend until the soup is completely silky and no carrot pieces remain—this is when Carrot Soup gets that luxurious texture!
Step 5: Add Creaminess and Adjust Seasonings
If you’re feeling indulgent, stir in the coconut milk or heavy cream at this point. Give your soup a taste and adjust salt and pepper as you like. If the soup cooled during blending, warm it gently over low heat before serving.
Step 6: Serve and Garnish
Ladle the Carrot Soup into bowls and finish with a sprinkle of fresh parsley or cilantro for a burst of color and brightness. Now, all that’s left is to dig in and savor every spoonful!
How to Serve Carrot Soup
Garnishes
Transform your Carrot Soup into something restaurant-worthy by topping each bowl with a drizzle of coconut milk or cream, a scatter of chopped fresh herbs like parsley or cilantro, and some cracked black pepper. For a little crunch, try toasted pumpkin seeds or crispy chickpeas—you’ll enjoy a lovely contrast of textures.
Side Dishes
Serve this vibrant soup alongside a hunk of rustic, crusty bread or a warm baguette to soak up every last drop. A crisp green salad with lemon vinaigrette makes a refreshing, light side, and a dollop of tangy yogurt or sour cream on the side is always a cozy touch.
Creative Ways to Present
For special occasions, serve Carrot Soup in small cups or shooters as an appetizer at a dinner party, or pour into deep mugs for an easy, casual lunch. Swirl in pesto or herbed oil before serving, or top with microgreens for an elegant finish. Individual soup bowls placed on wooden boards with the bread right alongside makes for an inviting, rustic feel.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Carrot Soup, simply let it cool completely and pour it into an airtight container. It’ll keep happily in the fridge for up to five days, making weekday lunches or quick dinners a breeze. You’ll love coming back to its comforting flavor even days later.
Freezing
This soup is a freezer’s best friend! Pour cooled soup into airtight freezer-safe containers, leaving a bit of space for expansion, and freeze for up to three months. Thaw overnight in the fridge when you’re ready for another bowl, or pop a single serving straight into a saucepan for a gently heated, quick meal.
Reheating
To reheat, pour the desired amount into a saucepan and warm over medium-low heat, stirring occasionally, until hot but not boiling. You can also use the microwave for single servings—just cover loosely and heat in 1-minute bursts, stirring in between, until heated through. If it thickens too much upon standing, simply whisk in a splash of broth or water.
FAQs
Can I make Carrot Soup without cream or coconut milk?
Absolutely! The carrots themselves become incredibly creamy when blended, so you’ll still get a silky, satisfying texture even if you skip the dairy or coconut. If you want it a little richer, a splash of oat milk or almond milk works, too.
How do I make Carrot Soup even more flavorful?
Roasting the carrots first brings out their natural sweetness and adds a layer of caramelized flavor to your Carrot Soup. You can also experiment with adding a pinch of ginger or a squeeze of lemon juice for extra brightness.
Is this Carrot Soup recipe vegan?
Yes, Carrot Soup is naturally vegan if you use coconut milk or simply skip the cream altogether. All the main ingredients are plant-based, so it fits perfectly into a vegan or vegetarian menu.
Can I use baby carrots instead of regular carrots?
You sure can! Baby carrots are convenient and work well for this recipe. Just measure out the same weight, and chop them into smaller pieces to ensure they cook evenly and blend smoothly.
What can I do if my soup is too thick?
Not to worry—simply stir in extra vegetable broth or a bit of water, a little at a time, until the Carrot Soup reaches your desired consistency. Give it another taste, and adjust seasoning as needed after thinning.
Final Thoughts
If you’ve made it this far, you’re just steps away from a bowlful of comfort that’s as nourishing as it is delightful. Carrot Soup is one of those recipes you’ll come back to with confidence and joy, perfect for impressing company or just treating yourself. Go ahead and gather your ingredients—the sooner you start, the sooner you’ll be enjoying this beautifully bright and flavorful soup!
Print
Carrot Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This comforting and creamy Carrot Soup is a healthy and flavorful option for a light meal. With aromatic spices and a hint of coconut milk, it’s a delicious way to enjoy the goodness of carrots.
Ingredients
For the Carrot Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1½ pounds carrots, peeled and chopped
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
For Garnish:
- ½ cup coconut milk or heavy cream (optional for creaminess)
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Heat Olive Oil: In a large pot, heat olive oil over medium heat.
- Sauté Onion: Add chopped onion and sauté until translucent.
- Add Garlic: Stir in garlic and cook for 30 seconds.
- Cook Carrots: Add carrots, cumin, coriander, salt, and pepper. Cook for 2–3 minutes.
- Add Broth: Pour in vegetable broth, bring to a boil, then simmer for 20–25 minutes until carrots are tender.
- Blend: Remove from heat, blend the soup until smooth.
- Stir in Coconut Milk: Add coconut milk or cream, adjust seasoning, and reheat if needed.
- Serve: Garnish with fresh herbs and serve warm.
Notes
- For added depth of flavor, roast the carrots before simmering.
- This soup freezes well for up to 3 months.
- Serve with crusty bread or a light salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop, Blending
- Cuisine: Global
Nutrition
- Serving Size: 1¼ cups
- Calories: 140
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
