Ingredients
Scale
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 large carrots, peeled and chopped
- 4 cups vegetable stock or chicken broth
- 1 cup heavy cream or coconut milk (for dairy-free option)
- 1 teaspoon ground cumin (optional)
- 1 teaspoon fresh ginger, grated (optional)
- Salt and pepper, to taste
- Fresh parsley or thyme for garnish (optional)
Instructions
- Prepare the Vegetables: Begin by peeling and chopping the carrots into small pieces. Chop the onion and mince the garlic as well.
- Cook the Aromatics: In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and cook for about 5 minutes, or until it becomes soft and translucent. Add the garlic and cook for another minute until fragrant.
- Add the Carrots and Spices: Add the chopped carrots to the pot. If you’re using spices like cumin or ginger, add them now, and cook for 2-3 minutes, stirring occasionally, to bring out their flavors.
- Simmer the Soup: Pour in the vegetable stock (or chicken broth) and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20-25 minutes, or until the carrots are tender.
- Blend the Soup: Once the carrots are soft, use an immersion blender directly in the pot to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Blend until creamy and smooth.
- Add Cream: After blending, return the soup to the pot (if using a regular blender). Stir in the heavy cream or coconut milk and cook for another 5 minutes over low heat. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or thyme if desired. Serve hot with crusty bread or a side of your choice.