Carrot Soup
Yield: 4 servings
Calories: 274kcal
Carrot soup is a comforting and nutritious dish perfect for chilly days. Combing sweet carrots, aromatic spices, and creamy texture makes it a delicious, satisfying meal.
Ingredients
- 2 tablespoons (30 ml) olive oil, divided
- 1 cup (141 g) diced yellow onions, ¼" dice
- 1 tablespoon (10 g) minced ginger
- 1 teaspoon (3 g) minced garlic
- 1 pound (454 g) carrots, about 3 cups, peeled and cut into ¼" rounds
- ½ teaspoon (1 g) kosher salt
- ¼ teaspoon black pepper
- 3 cups (720 ml) vegetable stock, or broth
- 1 cup (240 ml) unsweetened coconut milk
- 1 tablespoon (1 g) sliced chives, for garnish
Instructions
- Saute the Aromatics – Heat a large pot or Dutch oven over medium heat. Add 1 tablespoon olive oil and onions. Saute until lightly browned, 2 to 3 minutes. Add the ginger and garlic and saute for 30 seconds.
- Saute the Carrots – Add 1 tablespoon olive oil, carrots, salt, and pepper, and saute for 4 to 5 minutes, until lightly browned.
- Simmer the Soup – Add the vegetable stock and bring it to a boil, then reduce to a simmer over low heat. Cover and cook until the carrots are tender, about 20 minutes. Turn off the heat.
- Puree the Soup – Add the coconut milk. Use a hand immersion blender to puree the soup until smooth, or transfer to a blender and puree. Taste and adjust with more stock, coconut milk, salt, and pepper as desired.
- To Serve – Serve garnished with a drizzle of coconut milk, pepper, and chives.
Notes
- Recipe Yield: About 3 1/2 cups of soup.
- Serving Size: About 3/4 cup of soup.
- Storing: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
- Reheat: Defrost if frozen. Reheat on the stovetop over medium-low heat. Alternatively, microwave in 15 to 30-second increments until hot.
Nutrition
Calories: 274kcal | Carbohydrates: 21g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1085mg | Potassium: 593mg | Fiber: 5g | Sugar: 11g | Vitamin A: 19354IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 2mg
Recipe Link
Recipe Video