A perfectly delicious and healthy soup made using simple veggies. A thick and creamy carrot and potato soup with a garnish of toasted pumpkin and sunflower seeds, chopped chives, a little black pepper and a squeeze of fresh lemon. Simply perfect!
It's a bowl of comfort, completely satisfying and ever so simple to make. In this recipe I've omitted using coconut cream or any cream at all and went with just vegetables. This bowl of soup gives you loads of nutrition and is the perfect way to cozy up on a cold day!
After eating roast meat, pasta and cake this carrot soup is a the answer to wholesome goodness!
A Few Suggestions For This Carrot Soup
Flavor profile - Cumin, paprika, ginger, curry powder for a curried soup, coconut milk are some ideas to add flavor to your soup. I've used 2 ingredients that took this carrot soup from great to absolutely incredibly wonderful!
I have a great love for turmeric spice and to me it's pure gold as seen in a number of my recipes like this Turmeric Chicken & Potato Roast. The 2nd ingredient is our Smell and Taste Thai Soup Seasoning. These two ingredients completely change the flavor profile of this soup.
Ingredients
- Carrots
- Potatoes
- Onion
- Garlic
- Spices
- Oil
- Butter
- Salt
- Stock
This recipe calls for onions, carrots, potatoes and a little spice to add to the flavor profile which yields a delicious bowl of soup that will easily serve as a main or side dish.
Serving Suggestions
Homemade crusty bread for dunking or some kind of protein like quinoa or chicken. See some serving suggestions below.
Garnish
I love pumpkin and sunflower seeds and my suggestion would be to toast them for flavor and fragrance. These seeds have great health benefits like fiber, healthy fats, vitamins and minerals and its always great serving or eating a pretty inviting bowl of soup.
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A drizzle of coconut milk or cream whether or not you've added it into the soup is always welcome!
Other bits to garnish with:
- bacon
- maple syrup
- coconut sugar
- textured spice finish like our Calabrese spice
- fresh herbs
- drizzle of olive oil
- feta cheese crumbs
Can This Carrot Soup Be Frozen?
A few freezer friendly suggestions;
- The soup should be properly cooled before freezing
- Preferably not glass just incase it cracks and you are left with glass bits in the freezer! That's not saying that you should not use glass ofcourse you can!
- Freezer bags is also another option
Side and Main Serving Suggestions
As mentioned above this soup is so good on its own and the texture is thick, smooth and comforting you may even forget that you can serve it with anything at all! However if you really want to, here are a few ideas:
- Garlic, Cheese and Herb Toast
- Red Cabbage And Corn Salad
- Raw Carrot Salad
- Mashed Potato and Peas
- Plum Salad With Carpaccio and Pecans
- Easy No Knead Bread Recipe
- Chicken Sandwich Recipe
More Soup Recipes
- Healthy Soup Recipe
- Spiced Harira Moroccan Soup (Vegetable)
- Easy Lentil Soup Recipe
- Carrot Chickpea Soup
- Broccoli Soup Recipe
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Carrot Soup Recipe
Ingredients
- 2 tbsps. olive oil
- 1 tbsp. butter
- 500 grams carrots about 7 carrots, give & take roughly sliced
- 1 large potato cubed
- 1 onion diced
- 2 garlic cloves roughly chopped
- 3 cups vegetable stock or water
- 2 cups water
- ¼ teaspoon cumin
- ¼ teaspoon thai soup seasoning
- a squeeze of fresh lemon juice
- freshly ground black pepper
- ¼ to ½ teaspoon fine salt start with a ¼ and add if needed
Instructions
- In a large pot over medium heat add the oil and butter. Add the onions and cook until they are soft and light brown not burnt, about 5 to 7 minutes. While the onions cook add a pinch of salt to help them sweat and release water.
- Add the carrots, garlic, cumin and Thai soup seasoning and cook for a couple seconds. Lower the heat or move the pot off the stove for a second if it's too hot, don't burn the onions and garlic.
- instructions.Add the potato cubes and gently mix into the spices and carrots until well xcombined.
- Add the stock and water, cover and simmer for 20 minutes until the carrots are tender. You can skim the top and discard the
- Either use an immersion blender right in the pot to blend or pour the soup into a standard blender, wait for it it to cool and blend in batches if the blender cup is too small.
- Pour the soup back into the pot on low heat, taste for salt and pepper and add the lemon juice if using.
- Serve with toasted pumpkin and sunflower seeds, a drizzle of olive oil and a squeeze/slice of fresh lemon (optional).
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