Spiced Carrot Aromatic Soup (Print version)

Smooth blend of carrots and warming spices for a comforting, flavorful starter or meal.

# Ingredient List:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 2.2 pounds carrots, peeled and sliced
05 - 1 medium potato, peeled and diced

→ Spices & Seasonings

06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon ground ginger
09 - 1/4 teaspoon ground cinnamon
10 - 1/4 teaspoon chili flakes (optional)
11 - Salt and freshly ground black pepper, to taste

→ Liquids

12 - 4 cups vegetable broth
13 - 3/4 cup coconut milk or dairy cream (optional)

→ Garnishes

14 - Fresh coriander or parsley, chopped (optional)
15 - Pumpkin seeds or toasted almonds (optional)
16 - A swirl of coconut milk or cream (optional)

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.
02 - Stir in minced garlic and cook for 1 minute to release aroma.
03 - Add sliced carrots and diced potato to the pot. Sauté for 3 to 4 minutes, stirring occasionally.
04 - Sprinkle ground cumin, coriander, ginger, cinnamon, and optional chili flakes over vegetables. Stir for 1 minute until fragrant.
05 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 to 25 minutes until carrots and potatoes are tender.
06 - Remove from heat and purée the mixture using an immersion blender or in batches with a countertop blender until smooth.
07 - Stir in coconut milk or dairy cream if desired. Season with salt and black pepper to taste. Reheat gently if necessary.
08 - Ladle soup into bowls and garnish with fresh herbs, seeds, or a swirl of cream as preferred. Serve hot.

# Expert Advice:

01 -
  • It transforms humble carrots into something silky and surprisingly complex without any fuss.
  • The warmth from cumin and ginger hits just right on chilly evenings.
  • You can make it as rich or as light as you want depending on whether you add cream.
  • Leftovers taste even better the next day once the spices have had time to mingle.
02 -
  • Do not rush the onions, they need time to soften or the soup will taste sharp instead of sweet.
  • Taste before you add the cream, sometimes the soup is perfect just as it is and the cream can dull the spices if you are not careful.
  • If your blender is not powerful, pass the soup through a fine sieve after blending to catch any fibrous bits.
03 -
  • Toast your spices in a dry pan for 30 seconds before adding them to the soup, it unlocks flavors you did not know were hiding.
  • If the soup tastes flat at the end, add a tiny pinch of sugar or a splash of apple cider vinegar to wake it up.
  • Use the best vegetable broth you can find or make your own, it is the quiet hero that holds everything together.

Return