Description
Warm comfort fills each spoonful of this creamy autumn carrot soup, blending earthy roasted vegetables with aromatic herbs. Hearty and nourishing, this simple recipe promises a delightful meal that embraces seasonal flavors you’ll savor with each comforting bite.
Ingredients
Scale
Main Ingredients:
- 1 pound (1 lb) carrots, peeled and sliced
- 3 cups vegetable broth
- 1/2 cup coconut milk
Aromatics and Seasonings:
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon (optional, for a warm fall twist)
Finishing Ingredients:
- Salt to taste
- Pepper to taste
Instructions
- Warm a spacious cooking vessel over moderate flame, drizzling olive oil to coat the bottom evenly.
- Introduce finely chopped onions and minced garlic, gently sautéing until they transform into a translucent, fragrant mixture.
- Cascade sliced carrots into the pot, accompanied by aromatic ginger, earthy cumin, and warm cinnamon, allowing the spices to bloom and release their intense flavors for approximately two minutes.
- Cascade vegetable broth into the pot, escalating the temperature until the liquid reaches a robust boil, then immediately reduce the heat to a gentle simmer.
- Allow the carrots to tenderize and meld with the spices, continuing to cook for 20-25 minutes until they surrender their firmness completely.
- Transform the soup’s texture using an immersion blender, pulverizing the ingredients into a silky, uniform consistency. For those without an immersion tool, carefully transfer the mixture to a standard blender, processing in controlled batches.
- Introduce luxurious coconut milk, whisking to incorporate, and season with salt and freshly cracked pepper to elevate the flavor profile.
- Warm the soup gently for an additional 2-3 minutes, ensuring all elements harmonize perfectly.
- Ladle into serving vessels, embellishing with delicate fresh herbs or a graceful drizzle of coconut milk for an elegant finishing touch.
Notes
- Customize spice levels by adjusting cumin and ginger to match your taste preference.
- Use roasted carrots for a deeper, caramelized flavor profile that intensifies the soup’s natural sweetness.
- For a protein boost, blend in cooked white beans or stir in shredded rotisserie chicken after pureeing.
- Create a vegan-friendly version by ensuring your vegetable broth is plant-based and skipping any additional animal-derived garnishes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 6g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg