There’s something about a warm, hearty soup that feels like a hug in a bowl, especially when the world outside is a swirl of unpredictable weather patterns and the latest TikTok dance trends. This carrot soup, with its vibrant hue and nourishing undertones, takes me back to those cozy evenings at grandma’s—where the kitchen smelled of simmering goodness, and life was painted in simpler strokes. It’s a recipe that whispers comfort and nostalgia, yet promises a punch of flavor that’ll have you reaching for another bowl.
Steps
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup. Peel the carrots and slice them diagonally into pieces about ½-inch thick.
- Place the carrot slices on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with ½ teaspoon of salt, tossing to coat evenly. Arrange the carrots in a single layer and roast until caramelized and fork-tender, about 25 to 40 minutes.
- As the carrots roast, heat 1 tablespoon of olive oil in a soup pot over medium heat. Add chopped onion and ¼ teaspoon of salt, cooking until the onion becomes soft and translucent, about 5 to 7 minutes.
- Stir in minced garlic, ground coriander, and cumin, cooking until fragrant, about 30 seconds to a minute. Pour in vegetable broth and water, scraping up any brown bits from the bottom.
- Add the roasted carrots to the pot, bringing the mixture to a boil, then reduce to a simmer. Let it cook for 15 minutes to meld the flavors.
- Remove the soup from heat and let it cool slightly before transferring it to a blender. Blend in batches if necessary, being cautious not to overfill, until the soup is smooth.
- Add butter, lemon juice, and freshly ground black pepper to the blender, blending again until the butter is incorporated. Adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve the soup warm, and store any leftovers in the refrigerator for up to four days or freeze for several months.
Ingredients
- 2 pounds carrots
- 3 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon fine sea salt, divided, to taste
- 1 medium yellow onion, chopped
- 2 cloves garlic, pressed or minced
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 4 cups vegetable broth (or water)
- 2 cups water
- 1 to 2 tablespoons unsalted butter, to taste
- 1 ½ teaspoons lemon juice, to taste
- Freshly ground black pepper, to taste
Nutritional Values
Calories: 785 | Total Fat: 50g | Saturated Fat: 9g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 3030mg | Total Carbohydrates: 89g | Dietary Fiber: 21g | Sugars: 33g | Protein: 8g
FAQ
- Can I make this carrot soup without using cream?
- Yes, this carrot soup is naturally creamy without the addition of cream. The roasting of carrots and blending them creates a luxurious texture, making the soup both light and healthy.
- What are some variations of this carrot soup recipe?
- There are three delightful variations you can try: Carrot Ginger Soup, Curried Carrot Soup, and Thai Curried Carrot Soup. Each variation adds unique spices and flavors to the classic carrot soup base.
- Is it necessary to use vegetable broth, or can I use water instead?
- You can use water instead of vegetable broth if you’re looking to cut costs or reduce sodium intake. While broth adds depth to the flavor, using water still results in a delicious soup.
- How should I blend the soup for the best texture?
- For the creamiest texture, it’s recommended to use a stand blender instead of an immersion blender. Make sure to cool the soup slightly before blending and not to overfill the blender to avoid spills.
- How can I make this soup vegan or dairy-free?
- To make the soup vegan or dairy-free, you can skip the butter or replace it with a tablespoon of olive oil or blended cashews for added richness.
Tips
- Roast the Carrots: Roasting the carrots intensifies their natural sweet and savory flavors, making a significant difference in the soup’s overall taste. This step is crucial for achieving a rich, flavorful soup.
- Use a Stand Blender: For the creamiest texture, blend the soup in a stand blender rather than an immersion blender. While it may involve extra cleanup, the smooth, velvety result is worth the effort. Remember to let the soup cool slightly before blending to avoid any accidents.
- Enhance with Butter and Lemon: Finish the soup by blending in a tablespoon of butter and a splash of lemon juice. The butter adds a luxurious texture without overpowering the other flavors, while the lemon juice brightens the overall taste.
- Experiment with Variations: Try different flavor profiles by incorporating ingredients like fresh ginger, curry powder, or Thai red curry paste. These variations can add depth and complexity, making the soup even more exciting and versatile.
Equipment
- Stand Blender – For blending the soup to achieve an ultra-creamy texture.
- Dutch Oven or Soup Pot – For cooking the soup ingredients together.
- Large Rimmed Baking Sheet – For roasting the carrots.
- Parchment Paper – For easy cleanup during the roasting process.
- Sturdy Silicone Spatula – For scraping up the browned bits from the bottom of the pot.
