Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 pound carrots, peeled and chopped
- 4 cups vegetable broth
- 1 teaspoon ground cumin (optional)
- 1 teaspoon ground coriander (optional)
- Salt and pepper to taste
- 1/2 cup heavy cream or coconut milk (optional for a creamier texture)
- Fresh herbs like parsley or cilantro for garnish (optional)
Instructions:
- Sauté the Aromatics:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Add Carrots and Spices:
- Add the chopped carrots to the pot and stir to combine.
- If using, add the ground cumin and ground coriander. Stir and cook for another 2-3 minutes to allow the spices to bloom.
- Add Broth:
- Pour in the vegetable broth, ensuring that the carrots are fully submerged.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the carrots are tender.
- Blend the Soup:
- Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, you can transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
- If the soup is too thick, you can add a bit more vegetable broth or water to reach your desired consistency.
- Add Cream (Optional):
- Stir in the heavy cream or coconut milk for a creamier texture.
- Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls.
- Garnish with fresh herbs if desired.
Tips:
- For extra flavor, you can roast the carrots in the oven at 400°F (200°C) for 20-25 minutes before adding them to the soup.
- To add a bit of heat, you can include a pinch of cayenne pepper or red pepper flakes.
- This soup pairs well with a slice of crusty bread or a side salad.
Enjoy your homemade carrot soup!
