Carrot Soup
Whenever you're in need of a comforting and wholesome meal, this Carrot Soup offers a velvety blend of sweet carrots and warm spices, making it the perfect bowl of warmth and nourishment.
Servings 8 cups
Ingredients
- 2 tablespoon olive oil
- 2 lbs 5 1/2 cups carrots, peeled and chopped
- 1 1/2 cups chopped yellow onion
- 3/4 cup 2 ribs chopped celer
- 1 tablespoon peeled and chopped ginger
- 2 teaspoon minced garilc 2 cloves
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 6 cups vegetable broth
- Salt and black pepper
- 1/2 cup canned coconut milk or half and half
- 1 tablespoon honey or maple syrup
- 2 teaspoon fresh lemon juice
- Minced parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Once hot, add chopped carrots, onions, and celery. Sauté for about 10 minutes until softened.
- Stir in freshly minced ginger, garlic, paprika, cumin, nutmeg, and a pinch of cayenne pepper. Cook for an additional 2 minutes, letting the spices become fragrant.
- Pour in 6 cups of vegetable broth, and season with salt and pepper to taste. Bring the mixture to a rolling boil, then reduce the heat to medium-low and cover. Allow the soup to simmer for approximately 20 minutes, or until the carrots are completely tender, stirring occasionally.
- Remove the pot from heat and use an immersion blender to blend the soup until smooth. If needed, stir in up to 1 additional cup of broth to reach your desired consistency. Reheat gently if necessary.
- To finish, stir in creamy coconut milk, a touch of honey, and a splash of lemon juice for a bright flavor. Alternatively, you can swirl the coconut milk into each bowl individually for a lovely presentation.
- Serve the soup warm, and garnish with fresh parsley if desired.