carrot soup recipe
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian, Vegan, Gluten-Free
Ingredients
Scale
- 2 lbs fresh carrots, peeled and sliced into rounds
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (optional but recommended)
- 4 cups vegetable broth or chicken broth
- 2 tablespoons olive oil or butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground coriander
- Fresh parsley or chives for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until it becomes translucent and soft. Stir in the minced garlic and grated ginger, cooking for another minute until the mixture is fragrant.
- Add the sliced carrots to the pot along with the salt, black pepper, and ground coriander. Stir well to coat the carrots in the oil and aromatics. Let the carrots cook for 2-3 minutes to slightly soften the edges.
- Pour in the vegetable broth, making sure the liquid completely covers the carrots. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes, or until the carrots are fork-tender.
- Once the carrots are soft, remove the pot from the heat. Use an immersion blender directly in the pot to blend the soup until it is completely smooth. If you are using a standard blender, transfer the soup in batches, being careful with the hot liquid, and blend until creamy.
- Taste the soup and add more salt or pepper if needed. If the soup is too thick, you can stir in a splash of water or extra broth to reach your desired consistency. Serve warm with your favorite garnishes.
Find it online: https://www.pleasecook.com/healthy/carrot-soup-recipe/