This carrot soup is a delightful blend of soothing flavors and satisfying textures that make it an ideal choice for any occasion. The vibrant orange hue of the carrots not only catches the eye but also promises a rich, comforting experience. As you take your first sip, the creamy consistency envelops your palate, while the natural sweetness of the carrots shines through, balanced perfectly with subtle hints of spices that enhance the overall flavor profile.
Whether served as a warm starter or a light main dish, this soup offers both nourishment and comfort, making it a beloved dish in many households. Its simplicity in preparation allows for easy incorporation of fresh herbs or a splash of cream, elevating it to new heights. Enjoying a bowl of this carrot soup is like wrapping yourself in a warm blanket on a chilly day, providing a sense of calm while also satisfying your hunger.
Prep time: 10 minutes
Cook time: 20 minutes
Course: Soups
Cuisine: Fusion
Keywords: soup, carrot soup, vegetable soup
Ingredients
- 1 tablespoon coconut oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 4 large carrots, sliced
- 5 medium potatoes, quartered
- 2 cups vegetable broth
- 1 teaspoon curry powder
- Salt and pepper to taste
Instructions
- Heat the oil in a deep pot over medium heat. Add the chopped onion and garlic; cook stirring often until onion is translucent.
- Add the curry powder, cook to a paste.
- Add carrots and potatoes, and cook for a few minutes to allow the carrots to sweat out some of their juices.
- Next, pour the broth into the pot, and season with salt and pepper. Bring to a boil; then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.
- Remove and puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the pot. Reheat soup if necessary, and serve.
Print this recipe.
Carrot Soup
Ingredients
- 1 tablepoon coconut oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 4 large carrots, sliced
- 5 medium potatoes, quartered
- 2 cups vegetable broth
- 1 teaspoon curry powder
- Salt and pepper to taste
Instructions
- Heat the oil in a deep pot over medium heat. Add the chopped onion and garlic; cook stirring often until onion is translucent.
- Add the curry powder, cook to a paste. Add carrots and potatoes, and cook for a few minutes to allow the carrots to sweat out some of their juices.
- Next, pour the broth into the pot, and season with salt and pepper. Bring to a boil; then reduce heat to low.
- Simmer for 15 to 20 minutes, until carrots are tender. Remove and puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the pot. Reheat soup if necessary, and serve.
Conclusion
In conclusion, this easy carrot soup is not just a recipe; it’s a warm embrace in a bowl. With its vibrant color and comforting aroma, it invites you to take a moment to savor life’s simple pleasures. Whether you enjoy it as a cozy lunch or a delightful starter for dinner, each spoonful is a reminder that good food doesn’t have to be complicated. So grab those garden-fresh carrots and let your creativity flow—add a sprinkle of spice, a swirl of cream, or a handful of herbs, and transform this humble soup into your signature dish. Here’s to celebrating the joy of cooking and the delightful warmth of homemade goodness!