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Carrot Soup
5 from 3 votes

Carrot Soup

Made with an abundance of fresh, vitamin rich carrots, earthy spices, creamy coconut milk and a hint of ginger, honey and lemon to boost flavor. A great way to use up all those carrots in the fridge!

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 6
Course: Soup
Cuisine: American, Moroccan

Ingredients

  • 2 Tbsp olive oil
  • 2 lbs carrot peeled and chopped (5 1/2 cups
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 3/4 cup chopped celery (2 ribs)
  • 1 Tbsp peeled and chopped ginger fresh
  • 2 tsp minced garlic 2 cloves
  • 1 tsp paprika
  • 1/2 tsp cumin ground
  • 1/8 tsp ground nutmeg
  • 1/8 tsp cayenne pepper
  • 6 to 7 cups vegetable broth
  • salt and black pepper
  • 1/2 cup coconut milk or half and half, canned
  • 1 Tbsp honey or maple syrup
  • 2 tsp lemon juice fresh
  • parsley for garnish (optional, minced

Instructions

    Cup of Yum
  1. Heat olive oil in a large pot over medium-high heat. Add carrots, onion and celery and saute 10 minutes.
  2. Add ginger, garlic, paprika, cumin, nutmeg, and cayenne pepper and saute 2 minutes longer.
  3. Pour in 6 cups vegetable broth, season with salt and pepper to taste and bring soup to a boil. Cover and reduce heat to medium-low. Let simmer until carrots are very tender, about 20 minutes, stirring once halfway through.
  4. Remove from heat and puree mixture with an immersion blender. Stir in up to 1 more cup of broth as desired (rewarm soup through if needed).
  5. Stir in coconut milk, honey and lemon juice (or add coconut milk swirled into individual servings).
  6. Serve warm garnishing with parsley if desired.

Notes

  • Recipe makes about 8 cups.