Description
A creamy, cozy, and naturally sweet carrot soup made with fresh carrots, onion, and garlic. Perfect for a quick weeknight dinner or a warm fall starter.
Ingredients
2 tbsp olive oil or butter
1 medium onion, diced
2 cloves garlic, minced
1 ½ lbs carrots, peeled and chopped
4 cups vegetable broth (or chicken broth)
1 tsp ground cumin (optional)
Salt and black pepper, to taste
1/2 cup milk or coconut milk (optional, for creaminess)
Fresh parsley or chives, for garnish
Instructions
1. Heat olive oil or butter in a large pot over medium heat.
2. Add onion and garlic, cooking until softened and fragrant.
3. Stir in chopped carrots and cook for 5 minutes.
4. Pour in broth and season with cumin, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer until carrots are tender, about 20 minutes.
6. Remove from heat and blend until smooth with an immersion blender (or in batches in a blender).
7. Stir in milk or coconut milk if using, then adjust seasoning.
8. Garnish with parsley or chives before serving.
Notes
For extra creaminess, add a dollop of Greek yogurt before serving.
This soup pairs well with warm crusty bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 10 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 5 mg