Carrot Soup Recipe
A bowl of creamy, savory carrot soup is pure comfort for lunch or dinner. I love to have soups during the month of Ramadan. This quick and easy soup recipe is ideal for Iftar because it’s light, mild and delicious.
This recipe is basic so feel free to play around with spices and herbs of your choice and make it your own. I add chopped coriander sometimes with a squeeze of lemon.
It’s thick and creamy without being heavy and without potato, cream or thickener. If you love soup like I do then you will enjoy this simple soup.
[lt_recipe name=”Carrot Soup Recipe” servings=”4″ total_time=”30M” print=”yes” ingredients=”• Olive oil;• 1 medium onion, chopped;• 2 cloves garlic, chopped;• 2 stalks celery, peeled and chopped;• 3 carrots, chopped;• 1 vegetable stock cube;• 1/4 teaspoon salt or to taste;• A pinch of black pepper;• 4 cups water;• A handful of fresh coriander, chopped (optional);• Lemon wedges, to squeeze on top (optional)” ]In a large pot, heat olive oil and sauté onions and garlic until soft.;;Add celery, carrots, vegetable stock cube, salt, black pepper and water and simmer until carrots are tender.;;Carefully blend with a hand blender until smooth.;;If you are blending this in a blender please allow it to cool first.;;Garnish with chopped coriander and lemon juice, if using.[/lt_recipe]
Tips and Bits:
Add some roasted sunflower or pumpkin seeds for a crunch.
You can use fresh vegetable stock instead of the cube. If you don’t have either, you can use water and add extra salt for taste.
A pepper mill is an essential in the kitchen. Freshly ground black pepper smells and tastes superior to pre-ground.
You can blend the coriander together with the soup until smooth.
I like to drizzle olive on top before serving.
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