Tasty Carrot Soup

One of the simplest, yet tastiest dishes you can make at home is Soup. The warming feeling of goodness when eating a great Soup is such an enjoyable experience, especially when it’s a little chilly outside. In this recipe we show you how to make a Tasty Carrot Soup using simple ingredients that you should all have lying around in your pantry. That’s one of the great things about making Soup, it requires few ingredients, yet the flavors you can create are so pronounced and delicious

How to make our Tasty Carrot Soup

I love this recipe as it’s such an easy one to make and doesn’t require a load of different cooking methods. Simply cook on the stovetop, blend, and it’s complete. What could be easier? For this recipe you’re going to need a couple of ingredients, starting with, of course, the Carrots

The number of Carrots you put in this dish will really dictate how many servings you plan on making. As a rule of thumb go for the ratio of 1 lb. Carrots will produce 4 generous servings. So, 2 servings will need half a pound, 8 servings, 2 lbs., etc.

When we prepared the dish, we’re cooking for 2 people, so ½ lb. was what we used. However, in the ratios below for the recipe we’ll set enough for 4 people. Best bet is to buy a bag of Carrots from the grocery store. All you need to do is peel and slice them and they’re ready

Begin by preparing the Vegetables

For a classic Carrot Soup an Onion is diced up then cooked down on the stovetop along with the Carrots. So, that’s exactly what we’re getting you to do for our Tasty Carrot Soup recipe. I like to use Spanish / Yellow Onions as they have a bit more flavor. White Onion is also a good choice

I would recommend avoiding using Red Onions. Main reason for this is the color. When cooked they tend to turn everything around them purple, which ends up diluting the color of the Carrots in the Soup. We want a brilliant orange color, so try to use Yellow or White Onions if you can

Fry the Onion and diced Carrots in a large Saucepan over medium heat for about 4 – 5 minutes until tender. You can add some Garlic at this point if you like or simply opt for Garlic Powder like we did. It won’t do much to the flavor. Also add a dash of Cumin Powder at this point. You can get creative with spices, but I find Cumin is a great addition

Other than Carrots, the other main ingredient that defines this dish is Stock

At this stage in the process, it’s time to add Stock to the pot. Now, many Carrot Soup recipes call for Vegetable Stock, which is totally get. It’s a Vegetable based dish so you should use Vegetable Stock, right? Well, if you’re wanting a completely Vegetarian recipe then absolutely. However, if you’re chasing flavor, we highly recommend using Chicken Stock

The Chicken Stock has a silkier texture than Vegetable Stock, which is essentially flavored water. A good, concentrated Chicken Stock is absolutely packed full of flavor and really elevates our Tasty Carrot Soup. For the ratios, I recommend using about 1 cup of Stock for every ½ lb. of Carrots. So, 2 cups of Stock for 1 lb. of Carrots for the recipe below

Add the Stock and bring it to a boil then drop the heat to low. Cover the saucepan and simmer for about 10 – 15 minutes, or until the Carrots are completely cooked through. This step is to ensure those Carrots are completely cooked before they’re turned into Soup

How to get more flavor in your Carrot Soup

Many folks complain that Carrot Soup ends up being bland. There are two main reasons for that, which we avoid with our Tasty Carrot Soup dish. The first is using good quality Stock. Avoid the store-bought Stock and use your own homemade Stock

The flavor is going to be a million times more pronounced, especially if you’ve made a nice, concentrated batch. Also to reiterate, we highly recommend using homemade Chicken Stock over Vegetable Stock. The flavor is richer, and you’ll achieve a silky-smooth texture. We have recipes for both homemade Vegetable Stock and Chicken Stock that you should use for this Soup

The second secret to a great tasting Carrot Soup is adding some sweeteners. Carrots alone aren’t super-flavorful, but they’re at their best when paired with something sweet. Honey and Carrots are such a great combination, and adding a touch of Honey to the Soup before it goes into the blender will elevate the flavor so much

Blending and serving

Now you can blitz the Carrot Soup using an immersion / hand blender or a traditional blender. I like to use the traditional blender, it does a better job, and you get a velvety smooth finish. Simply pour the ingredients straight from the saucepan into the blender, cover, and blitz until smooth

At this point, give the Soup a taste and adjust for seasoning to your preference. I like to Season the Carrots during the sauté process, so you’ll likely not need to add any more Salt. But, like always, give it a taste and adjust if necessary

For serving, simply pour the Soup (which will still be nice and hot) straight from the blender into individual serving bowls. To finish you can add a splash of Heavy Cream or Sour Cream. I personally prefer Sour Cream; I find it gives a better flavor

You can sprinkle the Soup with some freshly chopped Parsley or Chives, but honestly that’s mainly there for presentations rather than anything else. You can also store the Tasty Carrot Soup in the fridge for a few days after preparing and simply reheat it on the stovetop over low heat

Tasty Carrot Soup Recipe

Ingredients

• 1 tbsp. Olive Oil
• 1 lb. Carrots, peeled and roughly diced
• 1 Yellow or White Onion, diced
• ½ tsp. Salt
• ½ tsp. Garlic Powder (or 2 Garlic Cloves, finely diced)
• ½ tsp. Cumin Powder
• 2 cups of Chicken Stock (recipe here)
• 2 tsp. Honey
• 2 tbsp. Sour Cream or Heavy Cream
• 1 tbsp. diced Parsley or Chives (optional)
  
  

Equipment needed: Blender

Instructions

1. Pour the Olive Oil into a large saucepan over medium heat. Once hot, add the Onions and Carrots. Season with Salt and sauté for 5 minutes, stirring frequently
2. Add the Garlic and Cumin and stir through, then pour in the Chicken Stock. Bring to a boil, drop the heat to medium low and then cover. Simmer for 15 minutes
3. Remove from the heat then add the Honey and stir through. Transfer to the Blender and blitz on medium for 2 minutes until smooth. Taste for seasoning, adding more Salt if needed
4. Serve the Soup in individual bowls then finish with a tsp. or Sour Cream or Heavy Cream and (optional) Herbs to garnish
   
   

Recipe Notes

• You can use Vegetable Stock instead of Chicken Stock for a completely Vegetarian Soup
• The Soup can be blitzed in the saucepan using an immersion blender, but we recommend using a traditional blender if you can
• The Soup can be refrigerated for 3 days, allowing you to prepare in advance. To reheat, simply place in a saucepan over medium heat until hot
  
  

Our amazingly Tasty Carrot Soup recipe is one you must try. Unlike other Carrot Soup recipes, you may have tried, this one is absolutely loaded with flavor due to our two secret ingredients: Homemade Chicken Stock and Honey

For more wonderful Soup dishes just like this one, check out these amazing recipes:

• Roast Broccoli and Potato Soup
• Potato and Leek Soup
• Butternut Squash and Garlic Soup
• Cauliflower Cheddar Soup
  
  

Happy Cooking!