If you’re hunting for a dish that’s as comforting as it is vibrant, Carrot Soup is your ticket to a bowlful of sunshine. This soup is a seamless blend of sweet earthy carrots, aromatic spices, and creamy coconut milk, all coming together in a silky, golden embrace. It’s the kind of recipe you’ll crave on cozy nights or when you want a healthy lunch that tastes like a warm hug. Even better, it’s vegan, gluten-free, and simple enough for a weeknight—yet elegant enough to serve to guests!
Ingredients You’ll Need
When it comes to Carrot Soup, every ingredient plays an important role. These basics aren’t just pantry staples; they each bring something special to the pot, amping up flavor, color, and velvety richness. Here’s the magic you’ll need:
- Olive oil: Provides a fruity, rich base for sautéing vegetables and blooming spices.
- Onion: Adds subtle sweetness and depth, creating a flavorful foundation for the soup.
- Garlic: Lends that irresistible savory aroma and a mild heat that complements carrots beautifully.
- Carrots: The star ingredient, giving the soup its natural sweetness and brilliant color.
- Vegetable broth: Infuses the soup with richness, keeping it light and plant-based.
- Ground cumin: Brings warm, earthy notes that elevate the carrots’ natural flavor.
- Ground ginger: Delivers a gentle zing and pairs wonderfully with the carrot’s sweetness.
- Salt: Essential for sharpening all the flavors and balancing sweetness.
- Black pepper: Adds just a hint of heat and complexity to keep things lively.
- Full-fat coconut milk: Creates a luscious, creamy texture with a light, tropical aroma.
- Fresh parsley or cilantro (optional): Sprinkled on top for a final pop of color and freshness.
How to Make Carrot Soup
Step 1: Sauté the Aromatics
Begin by warming the olive oil in a large pot over medium heat. Add the chopped onion and let it cook for about five minutes, stirring occasionally until it turns translucent and softens. This is how you build a delicious flavor base—and the aroma is the perfect way to announce something wonderful is in the works!
Step 2: Add Garlic and Spices
Toss in the minced garlic, followed by the ground cumin and ground ginger. Give everything a good stir for just a minute. This quick toasting wakes up those earthy spices, releasing their fragrant oils and infusing the entire kitchen with warmth.
Step 3: Simmer the Carrots
Now it’s time for the star players! Add the chopped carrots, pour in the vegetable broth, and season with salt and black pepper. Crank up the heat to bring the pot to a gentle boil, then lower it to a simmer. Let it gently bubble for about twenty minutes, or until the carrots are irresistibly tender—you should be able to easily pierce them with a fork.
Step 4: Puree Until Creamy
Remove the pot from the heat and use an immersion blender to transform everything into a completely smooth, creamy soup. If you don’t have an immersion blender, a regular blender works just fine—just make sure to blend in batches so you don’t overload it. This step turns humble vegetables into a bowl of silken gold.
Step 5: Add Coconut Milk and Season
Stir in the coconut milk to give your Carrot Soup its irresistible richness. Taste and adjust the seasoning as needed—you want a lovely balance of savory, sweet, and lightly spiced. If the soup has cooled, gently warm it back over low heat. Then, get ready to dish up bowls of sunshine!
How to Serve Carrot Soup
Garnishes
For the finishing touch, swirl a little extra coconut milk over each bowl and sprinkle with your favorite fresh herbs like parsley or cilantro. A scattering of toasted nuts or seeds (think pepitas or chopped almonds) adds welcome crunch and flair, too.
Side Dishes
Pair your Carrot Soup with a warm, crusty slice of sourdough or a rustic multigrain roll to soak up every drop. A crisp green salad with a citrus vinaigrette balances the soup’s sweetness, or try serving it alongside a savory grilled cheese sandwich for the ultimate comforting combo.
Creative Ways to Present
Host a dinner party? Serve your Carrot Soup in small cups or shot glasses as a festive appetizer. Or pour it over cooked rice or quinoa for a hearty main course. For extra special occasions, drizzle with chive oil or top with a dollop of Greek yogurt (if not keeping it vegan) and a sprinkle of pomegranate seeds for a burst of color and flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Carrot Soup is a gift you’ll love the next day! Store any cooled soup in an airtight container in the refrigerator. It’ll stay fresh and tasty for up to four days, making it perfect for lunch meal prep or quick dinners after a busy day.
Freezing
This soup freezes like a dream. Simply let it cool completely, then transfer to freezer-safe containers or bags—leaving a bit of room for expansion. It will keep beautifully in the freezer for up to three months. When a cozy meal calls, you’ll be just a thaw away!
Reheating
To reheat, warm your soup gently on the stovetop over low heat, stirring occasionally until hot. If it thickens up after chilling, add a splash of broth or water to loosen it back to your desired consistency. Stir well and bring back that velvety smooth texture you love.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! If you aren’t keeping it vegan, chicken broth is a lovely swap, lending a savory depth to your Carrot Soup. Just remember the soup will no longer be vegetarian or vegan if you go this route.
How can I make the soup a bit spicier?
If you’re after some heat, add a pinch of cayenne pepper with the cumin and ginger. You can also top each bowl with chili flakes or a few dashes of your favorite hot sauce to suit your spice preference.
What can I use instead of coconut milk?
Not a fan of coconut? No worries—you can substitute with heavy cream or a dollop of Greek yogurt. Both options will still give your Carrot Soup a luscious, creamy finish; just keep in mind the soup will contain dairy.
Can I use baby carrots instead of whole carrots?
Yes! Baby carrots are just as sweet and tender, making them a perfect option. You’ll need about the same weight (one pound), and there’s the added bonus of less chopping for busy days.
How do I get a super-smooth soup texture?
For ultra-silky Carrot Soup, be sure to blend thoroughly with your immersion blender, or use a countertop blender in batches. Straining the soup after blending will make it extra smooth if you’re aiming for restaurant-level creaminess.
Final Thoughts
You’re just a handful of wholesome ingredients and a half hour away from a bright, fragrant bowl of Carrot Soup that tastes as good as it looks. Don’t hesitate to make extra—you’ll want seconds! Share it with friends, enjoy it for lunch, or freeze some for a rainy day. You’ll be amazed at how often you return to this cozy classic.
Print
Carrot Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This creamy and flavorful Carrot Soup is a delightful vegan dish that is perfect for a cozy night in. With the warmth of cumin and ginger, this soup is both comforting and nutritious.
Ingredients
Vegetable Broth:
4 cups
Olive Oil:
1 tablespoon
Onion:
1 medium, chopped
Garlic Cloves:
2, minced
Carrots:
1 pound, peeled and chopped
Ground Cumin:
1 teaspoon
Ground Ginger:
1/2 teaspoon
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Coconut Milk (full-fat):
1/2 cup, plus more for garnish
Fresh Parsley or Cilantro:
for garnish (optional)
Instructions
- Heat the Olive Oil: In a large pot over medium heat, warm the olive oil.
- Cook Onion: Add the chopped onion and cook until softened, about 5 minutes.
- Season: Stir in the minced garlic, cumin, and ginger, and cook for an additional minute.
- Add Carrots and Broth: Put in the chopped carrots, vegetable broth, salt, and pepper. Bring to a boil, then simmer for 20 minutes until carrots are tender.
- Puree the Soup: Remove from heat and use an immersion blender to puree until smooth. Alternatively, blend in batches in a blender.
- Finish: Stir in coconut milk, adjust seasoning, and reheat if necessary.
- Serve: Garnish with a swirl of coconut milk and fresh herbs.
Notes
- You can use heavy cream or Greek yogurt as a substitute for coconut milk.
- For added flavor, consider a pinch of cayenne or a squeeze of lemon juice.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 7g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
