Latest recipes

    Creamy carrot soup for veg lover’s

    Jump to Recipe Print Recipe

    Indulge your taste buds with a bowl of creamy carrot soup, a delectable blend of flavors that will leave you craving more. This vibrant and nutritious soup is a perfect harmony of wholesome ingredients and velvety texture, making it an instant favorite for soup enthusiasts.

    To create this savory delight, start by sautéing fresh carrots in a touch of butter or olive oil until they become tender and release their natural sweetness. Then, add aromatic spices like cumin and ginger, which lend a warm and comforting aroma. Simmer the carrots in vegetable broth until they reach a soft, creamy consistency.

    Also Read: Roast mushroom gnocchi

    Creamy carrot soup for veg lover's
    Pin
    Print

    Creamy carrot soup for veg lover’s

    Recipe by RecipesVilla
    Course: DrinksCuisine: AmericanDifficulty: Easy
    Servings
    +
    –

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    25

    minutes
    Calories

    417

    kcal

    Make a comforting starter or lunch in no time with our easy creamy carrot soup, topped with garlicky seeded croutons. Quick and simple, it takes just 30 minutes to make.

    Ingredients

    • 11/2 tbsp oil

    • 1  onion, sliced

    • 1  c elery stick, sliced

    • 3  g arlic cloves, 2 crushed and 1 left whole

    • 1 kg carrots, thinly sliced

    • 1.5 litres hot veg or chicken stock

    • 1/2 small bunch of thyme

    • 2 thick slices sourdough

    • 1 tbsp mixed seeds

    • 1 tbsp chopped parsley

    • 11/2 tbsp double cream, plus extra to serve (optional)

    Directions

    • Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and bring to the boil. Lower to a simmer and cook, covered, for 25 mins until the carrots are softened.
    • Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley and set aside.
    • Remove the thyme from the pan and discard. Blitz the soup with a hand blender until smooth. Stir though the cream and season to taste. To serve, ladle the soup into four bowls, top with the croutons and drizzle over a little extra cream, if you like.

    More Articles & Posts