There’s something truly comforting about a warm bowl of soup, especially when it’s packed with the vibrant flavors of fresh carrots. This creamy stovetop carrot soup is a delicious and nutritious way to enjoy the goodness of carrots while satisfying your taste buds. Whether you’re looking for a quick lunch or a cozy dinner option, this recipe is sure to impress. So let’s grab our aprons and get started!
Ingredients:
- 1 lb (450g) carrots, peeled and roughly chopped
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups (960ml) vegetable broth
- 1 cup (240ml) coconut milk (or cream for a richer texture)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent and fragrant.
- Add the chopped carrots to the pot and cook for a few minutes, allowing them to slightly soften.
- Sprinkle the ground cumin over the vegetables and stir well to coat.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes or until the carrots are tender.
- Using an immersion blender or regular blender, puree the soup until smooth and creamy. Be careful when blending hot liquids.
- Pour the soup back into the pot and stir in the coconut milk (or cream). Season with salt and pepper to taste. Heat the soup over low heat until warmed through.
- Ladle the creamy carrot soup into bowls and garnish with fresh cilantro or parsley leaves.
- Serve hot and enjoy!
Recipe Tips:
- For added depth of flavor, you can roast the carrots in the oven before adding them to the soup. Simply toss the chopped carrots in olive oil, sprinkle with salt and pepper, and roast at 400°F (200°C) for about 20 minutes or until caramelized.
- Feel free to adjust the consistency of the soup by adding more vegetable broth or coconut milk/cream according to your preference.
- Want an extra kick? Add a pinch of cayenne pepper or a dash of hot sauce to spice things up.
Substitutions:
- If you don’t have coconut milk or cream, you can substitute it with almond milk, cashew cream, or regular dairy milk.
- Customize the soup by adding other vegetables like sweet potatoes or butternut squash for a twist of flavor.
FAQs:
Q: Can I make this soup ahead of time? A: Absolutely! You can prepare the soup in advance and store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, simply reheat it on the stovetop.
Q: Can I freeze the carrot soup? A: Yes, carrot soup freezes well. Allow the soup to cool completely, transfer it to freezer-safe containers, and store it in the freezer for up to 3 months. Thaw and reheat when ready to enjoy.
Q: Can I use a blender instead of an immersion blender? A: Yes, if you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth. Be sure to vent the blender lid to avoid any pressure build-up from the hot liquid.
Q: What ingredients are suitable for a PCOS-friendly soup?
A: The PCOS soup typically includes low glycemic index vegetables, lean protein, and healthy fats. Examples include leafy greens, lean meats or plant-based protein alternatives, and avocado or olive oil.
Q: How long should I chill the chilled carrot soup before serving?
A: Ideally, the soup should be chilled for at least 2 hours before serving, but overnight chilling allows the flavors to develop even more.
Q: Can I add other vegetables to the chilled carrot soup?
A: Absolutely! Feel free to experiment with other vegetables like cucumber, bell peppers, or fresh herbs for added flavor and texture.
Q: How long should I boil cooked carrots in soup?
A: Since the carrots are already cooked, there’s no need to boil them for an extended period. Simply bring the soup to a simmer and let it cook for about 10-15 minutes to meld the flavors together.
Q: What makes the carrot bisque soup a bisque?
A: A bisque is typically a creamy soup made with shellfish or vegetables, enriched with heavy cream. In this case, the carrots provide the vegetable base, and the soup is made creamy and rich with the addition of cream or non-dairy alternatives.
Enjoy in the creamy goodness of this stovetop carrot soup that brings out the natural sweetness and richness of carrots. Whether you enjoy it as a comforting meal on its own or pair it with a crispy grilled cheese sandwich, this recipe is guaranteed to warm your heart and please your taste buds. So go ahead, savor each spoonful of this flavorful and nutritious soup. Happy cooking
Creamy Stovetop Carrot Soup: A Flavourful Comfort in Every Spoonful
Ingredients
- 1 lb Carrots, peeled and roughly chopped
- 1 Onion, diced
- 2 Garlic, minced
- 4 cup Vegetable broth
- 1 tbsp Olive oil
- 1 tsp Ground cumin
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- 1 cup coconut milk
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent and fragrant.
- Add the chopped carrots to the pot and cook for a few minutes, allowing them to slightly soften
- Sprinkle the ground cumin over the vegetables and stir well to coat. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot.
- Let it simmer for about 20-25 minutes or until the carrots are tender.
- Using an immersion blender or regular blender, puree the soup until smooth and creamy. Be careful when blending hot liquids.
- Pour the soup back into the pot and stir in the coconut milk (or cream). Season with salt and pepper to taste. Heat the soup over low heat until warmed through.
- Ladle the creamy carrot soup into bowls and garnish with fresh cilantro or parsley leaves. Serve hot and enjoy!
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