Creamy Carrot Soup
A warm and comforting bowl of creamy carrot soup, perfect for chilly autumn days. This dish is both satisfying and easy to prepare, making it a family favorite.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound carrots, peeled and chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream Can substitute with coconut milk for a dairy-free option
- 1 teaspoon ground ginger Optional
- to taste Salt and pepper
- for garnish Fresh parsley
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
- Incorporate the chopped carrots and ground ginger (if using), cooking for an additional 5 minutes to enhance flavors.
- Pour in the broth and bring to a boil. Once boiling, reduce the heat and let it simmer until the carrots are tender, approximately 20 minutes.
- Use an immersion blender to puree the soup until it reaches a smooth consistency. Alternatively, you can transfer the soup to a regular blender in batches.
- Stir in the heavy cream and season with salt and pepper to taste.
- Heat the soup through, garnish with fresh parsley, and serve hot.
Notes
If you have leftovers, allow them to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days or freeze for about 3 months. Reheat gently and add broth or cream if the soup thickens.