You Have to Try This Creamy Carrot Soup

Soups are not just a winter staple, they’re equally as amazing during the warmer months. This carrot soup is creamy and packed with flavor, but it doesn’t actually contain cream. Pair it with a salad or sandwich for a hearty, healthy meal.

Ingredients:

  • 2 pounds carrots
  • 3 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon fine sea salt, divided, to taste
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, pressed or minced
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 4 cups vegetable broth (or water)
  • 2 cups water
  • 1 to 2 tablespoons unsalted butter, to taste
  • 1 1/2 teaspoons lemon juice, to taste
  • Freshly ground black pepper, to taste
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someone on my last post asked if I had any recipes with garlic to boost immunity, so here you go! carrot soup with miso and shallots, a hug in a bowl. with lots of ginger too. do your soul and your body a favor and make this. recipe below with both Instant Pot and stove-top instructions 👇 . . Ginger Miso Carrot Soup 2 tbsp olive oil 2 shallots, peeled and finely chopped (or 1 large yellow onion) 2 heaping tbsp finely minced ginger 9-10 medium carrots, peeled and sliced into thin rounds 6 garlic cloves, minced 4 cups vegetable broth 4-5 tbsp white miso paste toasted sesame oil Heat oil until shimmering and sauté chopped shallots, ginger, carrots, and garlic (adding in that order), and cook over medium-low heat until onion is fragrant and translucent, about 8 minutes. Add in vegetable broth. Instant Pot instructions: close and seal pressure cooker lid, then set manually to 5 minutes on HIGH. After it beeps, allow pressure to naturally release for 10 minutes. Stove-top instructions: after adding broth, simmer uncovered for ~30 minutes, stirring occasionally, until carrots are just tender. Ladle soup into a blender (or use an immersion blender), dividing into two batches. Add in the miso paste to the last batch and puree until smooth, then pour back in and stir to combine. Taste and add a pinch of salt, if necessary, and ladle into bowls to serve, with a drizzle of sesame oil. Garnish ideas: crunchy garlic croutons, roasted chickpeas, toasted pumpkin seeds or sesame seeds, crispy kale (massage olive oil into kale and roast at 400F until crispy), thinly sliced scallions.

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Instructions:

  1. Preheat the oven to 400 F. Line a large rimmed baking sheet with parchment paper.
  2. Peel and cut your carrots on the diagonal so each piece is about 1/2 inch thick at the widest part.
  3. Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
  4. Roast the carrots until they’re caramelized on the edges and can be easily pierced with a fork, 25 to 40 minutes, tossing halfway.
  5. When the carrots are done roasting, in a Dutch oven or soup pot, warm remaining olive oil over medium heat until shimmering. Add onion and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is softened and translucent, 5 to 7 minutes.
  6. Add garlic, coriander, and cumin and cook until fragrant, stirring constantly, about 30 seconds to 1 minute.
  7. Pour in vegetable broth and water, while scraping up bits on the bottom with a wooden spoon.
  8. Add roasted carrots to pot. Bring mixture to a boil over high heat, reducing the heat to maintain a simmer. Cook for 15 minutes.
  9. When the soup is done cooking, remove the pot from heat and let it cool for a few minutes. Then transfer the soup to a blender.
  10. Add butter, lemon juice, and black pepper. Blend until smooth and add additional salt and pepper to taste. Add another teaspoon of butter if you want a richer soup or more lemon juice if you want more zing. Blend again and serve.
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🥕🥕🥕 Soup #veganfood #carrotsoup

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