Carrot soup is an easy soup to make on a cold day yet rich enough to be a first course at a holiday meal. There are many variations to carrot soup, but most use chicken stock and some type of milk for a rich creamy flavor. Today’s recipe adds fresh ginger for a little zing in the taste. I like a tablespoon of Greek yogurt on top of my bowl of soup but that is optional. My brother-in-law likes a touch of spicy like a teaspoon of Harissa relish on top of the yogurt. (Harissa is a Moroccan condiment based on tomatoes and chili for medium heat.)
Use the freshest carrots you can find and top with yogurt, croutons, fresh herbs, or a spicy relish . Use what is easiest to find in your area in the winter. I know I am blessed living in Florida which is a farming state which grows a lot of food in the winter.
Cream of Carrot Soup
Use organic when available, makes approximately 4 servings
Cream of Carrot Soup
Ingredients
- 2 tbsp olive oil
- 1/2 minced onion
- 1/4 cup grated fresh ginger
- 1/4 tsp ground cumin
- 2 clove garlic minced
- 4 cups chicken stock
- 4 cups sliced carrots
- 1/2 cup whole milk (or half and half)
- Salt and pepper to taste
- Optional yogurt, croutons, fresh herbs, or spicy relish
Instructions
- Heat oil in large saucepan over medium-high heat
- Add onion, garlic, and ginger
- Saute until onion is translucent (about 8 minutes)
- Add chicken stock and carrots
- Cover and simmer about 40 minutes until carrots are tender
- Add salt and pepper to taste
- Use immersion blender to blend carrot mix smooth or
- Cool slightly and blend batches of soup in blender or food processor
- Heat soup on low
- Add cumin and milk (or half and half)
- Serve with yogurt, croutons, fresh herbs or relish on top with crusty bread
Enjoy!
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This soup sounds perfect for this time of year. I do love carrot soup but rarely make it myself. I should x
…now that’s one that I’ve never had.
That sounds delicious. I do love a homemade soup on these cold winter evenings. #MMBC
We get lots of carrots in our CSA so this is a good recipe to use them up.
This is a keeper. Cumin and ginger too? Oh, two of my favorite flavors!
I’m so glad you like it. January is the perfect month for a warm soup!
This looks like a delicious and nutritious soup, Carol. I like the addition of ginger.as well as cumi for added flavor
I do like the spice additions and think we’d both like the dollop of harissa to add even a bit more. Even here in Florida, it is soup weather isn’t it!
I am not sure that I have ever had carrot soup but I will take a bowl of yours anytime.
Your carrot soup looks delicious, Carol! Thanks for sharing the recipe! I love growing carrots in my garden, but they don’t always look pretty…so I think they would be perfect for this soup. 🙂
Fresh carrots from the garden can’t be beat! Right now I can buy baby carrots at the small local farmer’s market. There is no comparison with store carrots. Happy Sunday!
I never thought to make a carrot soup! How marvelously frugal and it looks scrumptious! I’d take yogurt and harissa, just like you show it!
Mollie
thanks Mollie – I’m so glad you like it!
I’m so excited you’ve been PINKED on the Classy Flamingos this week! poinsettiadr.com
thank you so much Linda – see you at the party!
This looks wonderful! I’m featuring it tomorrow at Thursday Favorite Things. Thanks for sharing!
Thanks for the feature!
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too!
Sounds tasty! I pinned this! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 8, this party will be open until January 26.