Carrot Soup Recipe is low-calorie, high-flavor comfort food and a favorite in my house. I usually serve this soup along with garlic croutons and my son totally loves this recipe. It’s a perfect way to give a carrot to your kids. It’s healthy and easy to make, has a creamy smooth texture, and warms you from the inside out.
The bowl of luxuriously creamy and full of incredible flavor soup is a blend of fresh carrot along with onions, ginger, garlic, and herbs. Its a quick and easy 20-minute recipe which can be served on a chilly autumn/winter evening.
Carrot soup contains almost no calories and provides you with lots of vitamins. Carrots are especially a great source of beta-carotene, which is a very effective antioxidant. This beta-carotene is partially converted in the body into vitamin A, which gives multiple benefits, not only for your eyes but also for your blood vessels and immune system.
This carrot ginger soup has a perfect balance of sweetness and savoriness and is loaded with healthy ingredients. It’s sure to become your go-to soup recipe.
Let’s make a quick, easy, and warm bowl of Carrot Soup!
You may also try other recipes:
- Potato and Spring Onion Soup
- Tomato Soup
- Veg Sizzler
- Garlic Bread
- Tortilla Salad Bowl
- Veg Lasagna Poppers
- Crispy Baked Asparagus
- Beans Salad
- Coconut Pancake
- Spring Onion Laccha Paratha
- Egg Shakshuka
Preparation Time: 5mins ∏ Cooking Time: 20mins ∏ Servings: 2-3 persons
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Carrot Soup:
Step1: Heat a pressure cooker in a low-medium flame. Add 1 tablespoon olive oil and let it heat. Add roughly chopped garlic and ginger, saute for 20-30 seconds until the raw smells go away.
Step2: Then add sliced onion and cook, stirring often with a spoon, until soft for 2-3 minutes.
Step3: Add chopped carrot and saute for 2-3 minutes on medium flame.
Step4: Now add 1.5 cups of water and stir well. Instead of water, you may also add vegetable broth.
Step5: Close the lid and pressure cook the carrot on medium-high flame for 2-3 whistles.
Step6: Remove cooker from heat, let the pressure release naturally and let it cool for 10 minutes.
Step7: Allow carrot and stock to cool slightly then, working in batches, puree them together in the jar of a blender until very smooth. (Use caution when pureeing hot liquids.) Instead of a blender, you may also use an immersion blender.
Step8: Again heat the pan with 1 tablespoon of butter and let it melt. Keep the flame low at this point.
Step9: Pour the pureed carrot mixture and cook over medium heat until hot. The soup will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.
Step10: Add 1/2 teaspoon mixed herbs, 1/2 teaspoon black pepper powder and salt as per taste. Stir all the seasoning with the soup.
Step11: Adjust consistency by adding more water or broth.
Step12: Once the desired thickness is achieved turn off the flame. Adjust the seasoning. This soup should not be too thick or too thin. It should be of pouring consistency.
Step13: Ladle into bowls and garnish with croutons or your choice of nuts or spices. Enjoy!
Watch this video for making Carrot Soup
- You may also season this soup with lemon or lime juice.
- Serve topped with whatever you have on hand. Something crunchy like Garlic croutons or pumpkin seeds are nice. Along with a final touch of something green, like microgreens, mint or cilantro.
- This soup can be stored in the refrigerator for up to 2 to 3 days. If you need to store it for longer, I would suggest freezing it. To reheat the soup, thaw and then reheat on the stovetop or in the microwave.
- This soup is easy to personalize, add your favorite herbs and spices. Add cumin, curry powder and nutmeg for more of Indian touch.
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