Carrot Soup Recipe

I adore this creamy carrot soup. The sautéed onions, garlic, and carrots infuse every spoonful with rich flavor, and a hint of ginger adds a perfect kick. A splash of heavy cream transforms it into a velvety, restaurant-quality bowl that’s a warm, delicious treat for any day.

I recently made a carrot soup that completely surprised me with its restaurant quality taste and nutritional punch. I used 1 tbsp olive oil to start, then tossed in a medium diced onion and 2 cloves minced garlic to build the flavor.

After that, I added 1 lb peeled and chopped carrots along with 1 tsp grated fresh ginger to give it a little kick. I then added 2 cups broth and 1 cup water to create a nice base.

The star of this recipe is its creamy texture from 1/2 cup heavy cream, with salt and pepper added to taste. I’ve always found that simple changes, like varying the broth or even thinking about versions similar to carrot chowder or even an offbeat carrot cheddar soup, can really elevate the dish.

Garnished with fresh thyme or parsley, this recipe is not only tasty but also gives a good dose of vitamins and warmth on chilly days.

Why I Like this Recipe

I love this carrot soup recipe because it always feels like a treat when I make it. One of the reasons is that it has a super rich and creamy flavor from the heavy cream and perfectly cooked carrots, making every spoonful worth it. I also really like how easy it is to make even though it tastes like something you’d find in a fancy restaurant.

Another thing is that the little kick from the ginger adds a surprising burst of flavor that just makes the whole dish pop. Finally, I appreciate that the process is simple and straightforward, so even when I’m in a rush I can still whip up a delicious meal without much hassle.

Ingredients

• Olive Oil: A healthy fat that boosts flavor, perfect for sauteing veggies gently.
• Onion: Adds a rich, sweet taste once it cooks and is packed with antioxidants.
• Garlic: Gives a punchy, bold flavor, supportin immune health and taste complexity.
• Carrots: High in fiber and vitamin A, making the soup naturally sweet and hearty.
• Ginger: Brings a zesty, fresh kick that helps with digestion and livens up the dish.
• Heavy Cream: Delivers a smooth, creamy texture and rich flavor without overpowering other tastes.
• Chicken or Vegetable Broth: Gives deep umami flavor, uniting all ingredients beautifully.

Ingredient Quantities

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb carrots, peeled and chopped
• 1 tsp grated fresh ginger (optional but adds a kick)
• 2 cups chicken or vegetable broth
• 1 cup water
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Fresh thyme or parsley, for garnish

How to Make this

1. Heat 1 tbsp olive oil in a large pot over medium heat then add the diced onion and garlic, stir until the onions get soft and a bit transparent.

2. Toss in the chopped carrots and let them cook for about 5 minutes to start softening up.

3. If you like a little kick, add 1 tsp grated fresh ginger now and stir everything together.

4. Pour in 2 cups of chicken or vegetable broth along with 1 cup water. Increase heat and bring it to a simmer.

5. Once it’s simmering, reduce the heat to low and let it cook for around 20 minutes until the carrots are tender.

6. Carefully blend the soup until smooth using an immersion blender, or let it cool a bit and use a regular blender in batches.

7. Return the blended soup to the pot and stir in 1/2 cup heavy cream for that velvety texture.

8. Season with salt and pepper to taste then let it heat through for another 2 minutes.

9. Taste the soup and adjust the seasoning if needed, sometimes a pinch more salt does the trick.

10. Serve the soup warm garnished with fresh thyme or parsley and enjoy your restaurant quality creamy carrot soup!

Equipment Needed

1. Large pot – to heat all the ingredients together and let the soup simmer
2. Measuring spoons and cups – for adding olive oil, broth, water, and heavy cream accurately
3. Cutting board – to chop the onions, garlic, carrots, and ginger
4. Chef’s knife – for dicing and chopping all the veggies
5. Stirring spoon – to mix and keep the ingredients from sticking
6. Immersion blender or regular blender – to blend the soup smooth
7. Ladle – to serve the warm soup into bowls
8. Stove – for heating the pot and cooking the ingredients

FAQ

• Q: Can I use vegetable broth instead of chicken broth?
  
  A: Absolutely, you can use either. Vegetable broth is just as tasty and it makes the soup vegetarian friendly.
• Q: Do I have to peel and chop the carrots?
  
  A: Yes, peeling helps remove any dirt or bitterness and chopping them evenly ensures they cook at the same time.
• Q: Is the ginger really necessary?
  
  A: Not totally, the ginger adds a nice kick but you can skip it if you dont like that extra spice.
• Q: How long does it take to cook the soup?
  
  A: It usually takes about 25 to 30 minutes in total. Cook until the carrots are soft before blending.
• Q: Can I store the leftovers?
  
  A: Yes, just let it cool and pop it in an airtight container in the fridge. It should last for about 3 days.

Carrot Soup Recipe Substitutions and Variations

• Instead of olive oil, you could use regular butter or even coconut oil if you fancy a different flavour.
• If you dont have a medium onion, try using a few shallots or even a small leek for a milder taste.
• For the chicken or vegetable broth, a good beef broth works fine or you could add a bouillon cube to water instead.
• If heavy cream isnt on hand, a mix of milk with a little melted butter or coconut cream will do the trick.
• If you dont have fresh ginger, a pinch of ground ginger is a decent substitute, though it wont give exactly the same kick.

Pro Tips

1. Try not to rush the onions and garlic; let em really soften up and get a bit caramelized before adding other stuff, it really brings out a deeper flavor.
2. If you like that little ginger kick, consider simmering the ginger in some broth first so its spice mellows out instead of overpowering the whole soup.
3. When blending the hot soup, be careful. If you’re using a regular blender, let it cool a little to avoid splashes and burns.
4. Lastly, always taste at the end and don’t be shy to add a pinch more salt or pepper. Sometimes a little extra can make all the difference in bringing everything together.