Soups & Stewscookingclassy5.0
Carrot Soup
Made with an abundance of fresh, vitamin rich carrots, earthy spices, creamy coconut milk and a hint of ginger, honey and lemon to boost flavor. A great way to use up all those carrots in the fridge!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- blender
📝 Preparation Steps
1
Heat olive oil in a large pot over medium-high heat. Add carrots, onion and celery and saute ⏱️ 10 minutes.
olive oil2 Tbspcarrots, (peeled and chopped (5 1/2 cups))2 lbs
2
Add ginger, garlic, paprika, cumin, nutmeg, and cayenne pepper and saute ⏱️ 2 minutes longer.
paprika1 tsp
3
Pour in 6 cups vegetable broth, season with salt and pepper to taste and bring soup to a boil. Cover and reduce heat to medium-low. Let simmer until carrots are very tender, about ⏱️ 20 minutes, stirring once halfway through.
Salt (and black pepper)carrots, (peeled and chopped (5 1/2 cups))2 lbs
4
Remove from heat and puree mixture with an immersion blender. Stir in up to 1 more cup of broth as desired (rewarm soup through if needed).
5
Stir in coconut milk, honey and lemon juice (or add coconut milk swirled into individual servings).
honey (or maple syrup)1 Tbspfresh lemon juice2 tsp
6
Serve warm garnishing with parsley if desired.
Minced parsley, (for garnish (optional))
Nutrition Facts
calories
201 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
6 g
sugar Content
16 g
sodium Content
1061 mg
protein Content
3 g
carbohydrate Content
28 g
saturated Fat Content
5 g
unsaturated Fat Content
5 g
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