Classic Carrot Soup: Simple, Healthy, and Delicious
A vibrant and wholesome soup made with sweet carrots, aromatic spices, and creamy textures, perfect for the whole family.
Equipment
- Large Pot
- Cutting Board
- Sharp Knife
- Immersion Blender
Ingredients
Ingredients Group Label
- 1 pound Carrots Fresh, vibrant carrots, chopped into 1-inch pieces.
- 1 cup Onion Medium-sized, diced.
- 2 cloves Garlic Minced.
- 4 cups Vegetable Broth Low-sodium recommended.
- 2 tablespoons Olive Oil Extra virgin, for sautéing.
- 0.5 teaspoon Salt Adjust to taste.
- 0.5 teaspoon Black Pepper Freshly ground, adjust to taste.
- 1 teaspoon Cumin Ground, for flavor.
- 1 dollop Yogurt Optional garnish.
- 1 tablespoon Fresh Herbs Optional garnish like parsley or cilantro.
Instructions
- Gather all your ingredients and equipment.
- Wash and peel the carrots, then cut them into 1-inch pieces.
- Dice the onion and mince the garlic.
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.
- Add minced garlic and cook for an additional 1-2 minutes.
- Add chopped carrots and cook for about 5 minutes.
- Sprinkle in cumin, salt, and pepper, stirring well.
- Pour in vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes until carrots are tender.
- Use an immersion blender to puree the soup until smooth.
- Taste and adjust seasoning as necessary.
- Ladle into bowls and garnish with yogurt or fresh herbs if desired.
- Enjoy your soup warm!
Notes
Store leftovers in an airtight container for up to 4 days. Can be frozen for up to 3 months.