Carrot Soup Recipe: A Comforting Vegetarian Delight
This warm and creamy Carrot Soup recipe is the perfect dish to enjoy on a chilly evening. Infused with the subtle flavors of fresh vegetables, ginger, and a hint of black pepper, this soup is not only soothing but also a healthy choice. Easy to make and packed with vibrant flavors, this soup is a perfect dinner option, especially when paired with a side of grilled vegetables or smoked tofu salad.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar) | 5, peeled and chopped |
| Onion | 1, sliced |
| Potato (Aloo) | 1, cubed |
| Celery | 1 stalk, chopped |
| Ginger | 1-inch piece, peeled and chopped |
| Coriander Powder (Dhania) | 1 teaspoon |
| Whole Black Peppercorns (crushed) | 2 teaspoons |
| Vegetable Stock | 3 cups |
| Extra Virgin Olive Oil | 2 teaspoons |
| Lemon Wedges | For serving |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Protein | ~2g |
| Carbohydrates | ~30g |
| Fat | ~4g |
| Fiber | ~6g |
| Sodium | ~400mg |
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Cuisine: Continental
Course: Dinner
Diet: Vegetarian
Instructions:
-
Sauté the Vegetables:
Start by heating the extra virgin olive oil in a large saucepan over medium heat. Once the oil is warm, add the sliced onion and sauté for about a minute, or until softened. Stir in the coriander powder and sauté for an additional 30 seconds to release its aromatic flavors.
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-
Add the Root Vegetables:
To the saucepan, add the chopped ginger, celery, carrots, and cubed potato. Season the mixture with a pinch of salt and mix everything well to combine. Allow the vegetables to cook for a few minutes, letting the flavors meld together. -
Simmer the Soup:
Pour in 2 cups of vegetable stock, cover the pan, and let the mixture simmer for about 10 minutes, or until the carrots and potatoes are tender and cooked through. Check the tenderness by piercing the vegetables with a fork – they should be soft. -
Blend the Soup:
Once the vegetables are soft, remove the saucepan from the heat and allow the mixture to cool for a few minutes. Then, transfer the contents to a blender and blend until smooth and creamy. If needed, you can blend in batches depending on your blender’s capacity. -
Heat and Adjust Consistency:
Pour the pureed soup back into the saucepan and heat over medium-low heat. If the soup is too thick for your liking, add the remaining vegetable stock to adjust the consistency. Stir in the crushed black pepper and allow the soup to come to a gentle boil for 1 to 2 minutes to allow the flavors to meld. -
Serve:
Ladle the hot carrot soup into individual bowls. If desired, squeeze a wedge of fresh lemon into the soup to add a refreshing citrus kick. Serve immediately.
For a complete meal, pair your Carrot Soup with Smoked Tofu and Grilled Vegetable Salad, offering a balance of protein and fiber for a light, healthy, and satisfying dinner.
Tips for a Perfect Carrot Soup:
- Vegan Option: If you prefer a dairy-free version, use coconut milk or almond milk instead of any cream for added richness.
- Adjust the Spice: Feel free to adjust the amount of black pepper according to your preference for spice.
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 2-3 days. Reheat on the stove before serving.
This Carrot Soup is a comforting and nutritious meal that’s sure to leave you feeling warm and satisfied. Its light, fresh ingredients make it a healthy addition to your dinner rotation. The combination of sweet carrots, earthy potatoes, and fragrant spices is both simple and flavorful. Enjoy this heartwarming bowl of soup any day of the week!
