carrot soup recipe

This easy 7-ingredient carrot ginger soup is great for warming up on cold nights. With a luscious creamy texture from the blended carrots, it's totally vegan - no dairy or nuts required!

Carrot Soup Recipe with Ginger

olive oil

onions

garlic

carrots

ginger

apple cider vinegar

vegetable broth

Sea salt and fresh black pepper

maple syrup (or to taste (optional))

coconut milk

pesto (optional)

Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and chopped carrots to the pot and cook about 8 minutes more, stirring occasionally.

Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.

Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired.

Serve with a drizzle of coconut milk and/or a dollop of pesto, if desired.

Today’s carrot soup recipe can be made with just a sheet pan and blender, so clean up is a breeze! The addition of full-fat coconut milk (*the soup is dairy-free!) makes this carrot soup insanely creamy and smooth. This soup unintentionally checks all of the boxes: gluten-free, vegan (and thus, vegetarian), paleo, dairy-free. The works!

Vegan Garam Masala Carrot Soup 

yellow onions, chopped into 1-inch pieces

(liquid state) coconut oil olive oil

2 teaspoons ground garam masala (*see note)

cayenne pepper

salt

juice of half a lime

black pepper

microgreens,

Preheat the oven to 425 degrees F (220...

Preheat the oven to 425 degrees F (220 C) with a rack in the center position. Line a sheet pan with aluminum foil. Place the carrots and onions on the sheet pan, drizzle with coconut oil (or extra virgin olive oil, if using), ground garam masala, cayenne pepper, and salt. Toss the vegetables with your hands to evenly coat the vegetables. Spread into an even, thin layer.

Roast the carrots and onions until lightly caramelized...

Roast the carrots and onions until lightly caramelized and very fork tender, tossing them halfway through, about 25 to 35 minutes.

Place the coconut milk (if desired, reserve about...

Place the coconut milk (if desired, reserve about 1 – 2 tablespoons for drizzling and garnishing the soup) and 1 and 1/4 cups boiling hot water in a high capacity blender. If using a smaller blender, you may need to do this step in batches. Using the foil, transfer the roasted carrots and onions to the blender. Add the lime juice. Puree until very smooth and creamy. If the soup is too thick, add a few tablespoons of hot water at a time until desired consistency is reached. Season the soup to taste with salt, pepper, and additional lime juice (if desired).

Serve the soup hot from the blender, garnishing...

Serve the soup hot from the blender, garnishing with a drizzle of coconut milk, olive oil, and fresh micrograms as desired.

Carrot Soup Recipe

leeks

garlic (minced)

butter

thyme leaves (or 1 teaspoon dried)

lemon zest

low-sodium vegetable stock (or chicken stock)

springy white wine (like Sauvignon Blanc)

sour cream (or creme fraiche)

Salt and pepper

Trim the carrots and chop them into rough 1/2-inch chunks. Trim the root-end off the leeks and cut the white section into quarters. Slice across into small 1/2-inch pieces. (Save the greens for homemade stock.) Place the chopped leeks in a colander and rinse thoroughly—they are often sandy.

Place a large pot over medium heat. Add the butter, carrots, leeks and garlic and saute for 10 minutes, stirring regularly.

Then add the thyme, lemon zest, stock, wine, 1 teaspoon salt, and pepper to taste. Cover and bring to a boil. Stir and cover again. Simmer for 20-25 minutes, until the soup looks murky and the carrots are soft.

Ladle the soup into a high-powered blender. (You might have to do this in two batches.) Place the lid on the blender and open the top vent for steam. Lay a dish towel over the top of the blender and hold firmly as you turn the blender on. Pressure from blending hot liquids can blow the top off and burn you, so be careful—open vent, cover with towel, hold tight! Puree until smooth. Then add the sour cream to the blender and puree again.

Pour both batches back into the sauce pot and stir to blend. Serve warm.

This roasted carrot soup transforms the humble carrot into a vibrant meal.  It scores major points for being as economical as it is hearty. Make it vegetarian by using vegetable broth or add chicken breast for a protein punch.

Carrot Soup

lbs carrots (1.49)

olive oil (0.12)

salt (0.03)

Tbsp salted butter (0.50)

onion

thyme

water (0.00)

chicken broth (0.36)

heavy cream (1.12)

tsp fresh ginger (0.21)

Italian parsley (optional) (0.05)

sour cream (optional) (0.08)

Preheat the oven to 400°F. Clean the carrots and cut them into 1/4 inch rounds. Add them to a sheet pan, then drizzle with olive oil and salt. Roast the carrots at 400°F for about 35 minutes until they have softened and begun to caramelize.

While the carrots roast, dice the onions. Add the butter to a large Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Turn off the heat, add the thyme and cook for one minute, to infuse the butter.

Turn the heat to medium and cook the onions in the browned butter until the onions are translucent, about two minutes.

Add the chicken broth, heavy cream, ginger, and water. Cover and leave the lid slightly ajar. Simmer until carrots are done. Do not boil, as the cream will curdle.

When the carrots have begun to caramelize, take them out of the oven.

Add the carrots to the chicken broth. Cook uncovered until carrots easily fall apart when pressed by a fork. There is no exact time for this, but it will be anywhere from 30 to 40 minutes, depending on the age of the carrots, how thick you cut them, how long you roasted them, and the cook temp of your soup.

Add soup to a blender, Take the center cap off of your blender lid and cover with a towel. Blend in two batches and puree.

Season with salt and pepper to taste, and serve. Garnish with a dollop of sour cream and a few leaves of Italian parsley

Now that the weather is getting cooler, you can warm up with this excellent apples and carrot soup recipe.

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Carrot Soup Recipe with Ginger

Vegan Garam Masala Carrot Soup

Carrot Soup Recipe

Carrot Soup

Apples and Carrot Soup

Top 5 carrot soup recipe recipes from across the web

The most viewed carrot soup recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Carrot Soup Recipe with Ginger

Vegan Garam Masala Carrot Soup

Carrot Soup Recipe

Carrot Soup

Apples and Carrot Soup

The most viewed carrot soup recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine