Creamy Carrot Soup (Print version)

Velvety carrot soup spiced with cumin and ginger, finished with cream or coconut cream.

# What goes in:

→ Vegetables

01 - 1 lb carrots, peeled and sliced
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium potato, peeled and diced (optional, for creaminess)

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup water

→ Dairy or Alternative

07 - 1/2 cup heavy cream or coconut cream (for vegan option)

→ Spices & Seasoning

08 - 1 tbsp olive oil or butter
09 - 1/2 tsp ground cumin
10 - 1/4 tsp ground ginger
11 - Salt and freshly ground black pepper, to taste
12 - Fresh parsley or chives, for garnish

# Cooking steps:

01 - Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Stir in the minced garlic, sliced carrots, and diced potato if using. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Add the ground cumin and ground ginger, stirring continuously for 1 minute until fragrant and evenly coated over the vegetables.
04 - Pour in the vegetable broth and water, then bring to a boil. Reduce heat to low, cover the pot, and simmer for 20 to 25 minutes until the carrots and potato are fork-tender.
05 - Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth, or carefully transfer to a stand blender in batches and blend until silky.
06 - Stir in the heavy cream or coconut cream. Return to low heat if needed and warm through gently. Season with salt and freshly ground black pepper to taste.
07 - Ladle the soup into warmed bowls and garnish with freshly chopped parsley or chives. Serve immediately.

# Tips from flavorandfeast:

01 -
  • This soup practically makes itself while you warm your hands on a mug of tea and wait for the carrots to turn impossibly soft.
  • The natural sweetness of carrots paired with cumin and ginger creates a flavor that feels far more indulgent than the ingredients suggest.
02 -
  • Do not rush the simmering step because undercooked carrots will leave your soup grainy no matter how long you blend it.
  • Adding the cream off the heat first and then warming gently prevents any curdling or weird texture from forming.
03 -
  • Roasting the carrots for twenty minutes before making the soup concentrates their sugars and adds a depth that boiling alone can never achieve.
  • Make a double batch because the effort is nearly identical and having a backup batch in the freezer feels like a gift to your future self.

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