Carrot Bliss Soup

$- 4 large carrots, peeled and chopped - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 4 cups vegetable broth - 1/2 teaspoon ground cumin - 1/4 teaspoon ground nutmeg - Salt and black pepper, to taste - 2 tablespoons extra virgin olive oil - 1/2 cup coconut milk (optional) - Fresh cilantro or parsley, for garnish You can add a few ingredients to enhance the taste of your soup. Consider these options: - A splash of lemon juice for brightness - A pinch of red pepper flakes for heat - A dash of soy sauce for umami flavor To make this soup, you will need: - A large pot for cooking - A knife and cutting board for chopping - An immersion blender or a countertop blender for blending - Measuring cups and spoons for accuracy - Soup bowls for serving {{ingredient_image_2}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. When the oil shimmers, add 1 medium onion that is finely diced. Sauté the onion for about 5 minutes. You want it to become soft and clear, not brown. Stir it often. Next, add 2 cloves of minced garlic and 1 teaspoon of grated ginger to the pot. Cook this for 1 to 2 minutes. Stir it frequently until you smell its lovely aroma. Now, toss in 4 large carrots, peeled and chopped into uniform pieces. Add 1/2 teaspoon of ground cumin and 1/4 teaspoon of ground nutmeg. Mix it all well. Make sure the carrots are coated in the spices. Pour in 4 cups of vegetable broth. Turn up the heat until it boils. Once boiling, reduce the heat to a gentle simmer and cover the pot. Let it simmer for 20 to 25 minutes. The carrots should be fork-tender at this point. Use an immersion blender to blend the soup until smooth and creamy. If you have a countertop blender, be careful. Allow steam to escape by removing the vent. Blend in small batches if needed to avoid splatters. After blending, return the soup to the pot if you used a countertop blender. Stir in 1/2 cup of coconut milk for creaminess. Taste your soup and season with salt and freshly ground black pepper as needed. You can warm it gently over low heat if it has cooled. Serve the soup hot in bowls. Garnish with fresh cilantro or parsley for a bright look. For an extra touch, drizzle some coconut milk on top. This pairs well with crusty bread for a complete meal. Enjoy your delicious carrot soup! To get a smooth soup, blend thoroughly. Use an immersion blender for ease. If you lack one, a regular blender works too. Just blend in small batches. Always let steam escape to avoid splatter. For a creamier texture, stir in coconut milk after blending. You can swap ingredients easily. If you lack carrots, try sweet potatoes. They add a nice sweetness. Use any onion type; yellow or white works best. Don’t have garlic? Try shallots for a milder taste. For broth, any vegetable or chicken broth is fine. Spice it up with curry powder instead of cumin. You can make this soup a day ahead. Just store it in the fridge. It tastes even better the next day! To reheat, warm it on low heat. Stir gently to avoid sticking. If the soup thickens, add a splash of broth or water. Enjoy it hot with fresh herbs on top. Pro Tips Use Fresh Ingredients: Always opt for fresh carrots and herbs for the best flavor and nutrition. The freshness of your ingredients directly impacts the taste of the soup. Adjusting Consistency: If you prefer a thinner soup, simply add more vegetable broth or water after blending until you reach your desired consistency. Spice Variations: Feel free to experiment with spices! Adding a pinch of cayenne pepper can give your soup a delightful kick, or you can include a cinnamon stick while simmering for a warm flavor. Storage Tips: This soup can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. Reheat gently to preserve the texture. {{image_4}} You can customize your carrot soup with other veggies. Try adding sweet potatoes for a richer taste. Squash brings a creamy texture. You can also mix in bell peppers or celery for extra crunch. Just chop them up and add them along with the carrots. This way, you get new flavors and nutrients. If you enjoy heat, adding spice can elevate your soup. Try adding a pinch of cayenne pepper or red pepper flakes. This will give your soup a warm kick. You can also stir in chopped jalapeños or a dash of hot sauce. Adjust the spice to your taste, but start small. You can always add more! Making this soup vegan is easy. Just ensure to use vegetable broth and skip the coconut milk if desired. For a gluten-free version, all the ingredients are safe. Just check that your vegetable broth is gluten-free. You can swap in almond milk for a different creamy texture too. These simple swaps keep the soup delicious and inclusive! To store leftover carrot soup, wait for it to cool. Then, pour it into an airtight container. This keeps the soup fresh for later. You can keep it in the fridge for up to five days. When you're ready to enjoy it again, just take it out and reheat. Freezing carrot soup is simple. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Make sure to leave some space at the top for expansion. Label each bag with the date. The soup will freeze well for up to three months. When you want to eat it, just thaw it in the fridge overnight. When reheating carrot soup, do it slowly. You can use a pot on the stove or a microwave. If using the stove, heat it on low. Stir often to avoid sticking or burning. If you find the soup too thick, add a splash of broth or water. This keeps the flavor rich and smooth. Enjoy it hot and fresh! Yes, you can use frozen carrots. They save time and are easy to find. Just add them directly to the pot. You may need to cook them a bit longer. Frozen carrots are often blanched, so they will still taste good. To thicken your soup, try adding more carrots. You can also blend in some cooked potatoes or add a bit of cornstarch. If you want a creamier texture, stir in more coconut milk. Adjust the thickness to your liking. Carrot soup pairs well with crusty bread. You can also serve it with a fresh salad. A protein, like grilled chicken or chickpeas, makes it heartier. Consider a light sandwich for a simple meal. Homemade carrot soup lasts about 3 to 5 days in the fridge. Store it in an airtight container for best results. Make sure to let it cool before sealing. Reheat it on the stove for the best taste. You can make easy carrot soup with simple steps and fun variations. We discussed key ingredients, equipment, and each part of the cooking process. Remember to explore extra spices or veggies for more flavor. Storing leftovers is easy, too. In the end, this comforting soup is perfect for anyone. Whether you enjoy it fresh or stored, it offers warmth and taste. Try your own twist to make it special. Enjoy your cooking adventure with this delightful dish!$

A creamy and flavorful soup made with carrots, spices, and coconut milk.

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Prep Time 10

Cook Time 30

Total Time 40

Course Appetizer

Cuisine Vegetarian

Servings 4

Calories 200 kcal

Ingredients

4 large carrots, peeled and chopped into uniform pieces
1 medium onion, finely diced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
4 cups vegetable broth
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
to taste salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup coconut milk (optional, for added creaminess)
to taste fresh cilantro or parsley, finely chopped, for garnish

Instructions

In a large pot, heat the extra virgin olive oil over medium heat. Once the oil is shimmering, add the finely diced onion. Sauté for about 5 minutes, or until the onion turns soft and translucent, stirring occasionally to prevent browning.
Add the minced garlic and grated ginger to the pot. Cook for an additional 1-2 minutes, stirring frequently, until fragrant and aromatic.
Toss in the chopped carrots along with the ground cumin and nutmeg. Stir the mixture well, ensuring that all the carrots are evenly coated in the spices.
Pour in the vegetable broth, then increase the heat to bring the mixture to a full boil. Once boiling, reduce the heat to a gentle simmer and cover the pot. Allow it to simmer for approximately 20-25 minutes, or until the carrots are fork-tender.
Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. If you are using a countertop blender, make sure to allow steam to escape by removing the lid's vent, and blend in batches if necessary to avoid splattering.
Return the pureed soup to the pot (if you used a countertop blender) and stir in the coconut milk for richness. Taste and season with salt and freshly ground black pepper. If needed, warm the soup gently over low heat.
Serve the soup hot in bowls, garnished with a generous sprinkle of fresh cilantro or parsley for a vibrant touch.

Notes

Consider serving with a drizzle of coconut milk on top for an artistic finish. Pair with crusty bread for a complete meal experience.

Keyword carrot, healthy, soup, vegetarian