Carrot soup can be served hot or cold and can include spices, root vegetables, and cream. Roasting or sautéing carrots is the first step, followed by sautéing other vegetables and seasonings. Simmer with broth, puree, and add cream if desired. The flavor improves with time.
Carrot soup is a rich and flavorful soup that can be served hot or cold as a main course or appetizer. There are a number of variations on carrot soup that include unique spices, other root vegetables, and cream. It’s easy to make carrot soup at home, and cooks can make a large batch so that you have soup to freeze for later use. As is the case with many soups, following the recipe the first time produces a perfectly decent and tasty soup, but it’s the little additions and variations each individual chef adds that make carrot soup unique.
Before we dive into the recipe for a basic carrot soup, it can help to think about the ingredients to add. Some cooks like to include other root vegetables like potatoes and parsnips for added flavor and texture, while others like their carrot soup with curry powder, coconut milk, and other more exotic additions. Most carrot soup recipes include ginger, which complements the sweet flavor of carrots very well. Carrot soup also benefits from a side dish such as roasted pumpkin seeds, toasted shredded coconut or plain parsley.
To make carrot soup, you will obviously need carrots. There are two basic ways to make carrot soup carrots. One technique involves cooking roasted carrots in olive oil and salt for about an hour in a 375-degree Fahrenheit (191-degree Celsius) oven, resulting in soft, slightly caramelized carrots that can be added to the rest of the soup. Roasted carrots have a more complex and intense flavor and some cooks prefer them. The carrots can also be sautéed with the other ingredients.
Start by sauteing your favorite vegetables and seasonings in a heavy stockpot over medium heat. Try using a blend of butter and olive oil for a richer flavor. An excellent combination would include one sliced leek, two diced celery stalks, and one medium-sized ginger root, grated. If a curry flavor is desired, add a small amount of curry powder to the pan. Spices such as nutmeg or cinnamon can also be added. If you sauté carrots, chop up a pound of fresh carrots and cook them along with the other vegetables. Otherwise, roast a pound of carrots and have them ready on hand.
Saute the vegetables for about 15 minutes, until golden brown and soft, before adding three and a half cups of broth. Simmer the soup for about half an hour, adding the carrots if they were roasted separately. At the end of the cooking process, add salt and pepper to taste. Puree the soup to a smooth consistency and add a dash of cream, if desired, to make a cream of carrot soup. A vegan carrot cream can be made with coconut or soy milk.
If you prepare carrot soup with the intention of serving it hot, keep in mind that the flavor only matures and improves as it sits. Many cooks make carrot soup the night before a dinner party, to get it out of the way and let the flavor ripen. The soup can be reheated if needed, but be careful not to boil it. The cold carrot soup also benefits from the sitting and is quite refreshing in the summer.
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