Who doesn’t love good old simple carrot soup? You don’t have to be a top chef to learn how to make carrot soup. This soup is a age-old remedy for tackling colder weather and getting a boost of vitamins. Plus, this carrot soup really is simple to make and requires only a few inexpensive ingredients – especially the humble yet tasty carrot. If you still haven’t mastered how to make carrot soup, keep reading this post. You’ll learn how to jazz up a simple carrot soup recipe with extra ingredients, control the consistency and add as much flavour as possible. My favourite part about making this recipe is that it is extremely inexpensive yet so nutritious and healthy at the same time. Definitely learn how to make carrot soup and add it to your weekly menu!
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learn how to make carrot soup
If I remember correctly, learning how to make carrot soup properly was one of the first things I ever mastered in the kitchen. Generally speaking, it is an excellent and manageable recipe to teach your teenagers at home (if you’ve got any). Soon, you’ll be coming home from a busy day at work to find your loved ones have been able to replicate this easy carrot recipe. Even if the cook of the family isn’t at home.
Carrot soup is a classic French soup recipe. Although, today, you can find it in almost every country in some form or another. It is as common as chicken soup! You might also recognise it by its French names: Potage de Crecy, Crème de Crecy orPurée à la Crecy. Typically, a simple carrot soup involves using other root vegetables for extra flavour or consistency. You can enjoy the carrot soup served hot or cold – both versions taste delicious.
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how to make carrot soup – a healthy recipe
In essence, there are two types of carrot soups you might come across. Both are healthy, but there is one which triumphs slightly over the other. Especially when it comes to calories. The first is carrot soup cream-style, which involves the use of double cream or milk. The second alternative is broth-style, which might not be as creamy and luxurious but is preferable when it comes to making healthier soup. Although, with this recipe, you’ll learn how to make soup broth-style using vegetable stock.
Now, there are also two distinct methods of how to prepare carrot soup. Some chefs like to puree the carrots first, slightly softening them up and cooking them. While, on the other hand, some chefs prefer to juice the carrots first, then toss them into the pot. If you follow the juicing method, your soup will have a thin consistency. I recommend that you stick to the recipe.
how to make flavourful carrot soup
However, most importantly, what will define your carrot soup is the quality of your carrots. Obviously, I recommend using fresh and bio carrots bought from the farmer’s market. Otherwise, you can also grow your own carrots. You’ll taste the difference in those sweet, earthy flavours of the fresh carrots. Always go for the fresher and healthier option!
Another trick to extract maximum flavour out of the carrots is to pre-roast them so they release their sweet flavour. So, try making roasted carrots and then purée them, if it takes your fancy. You can reuse any leftovers as a side dish. Similarly, you can also season and spice the carrots while you roast them, like these cumin roast carrots, for extra flavour.
easy carrot soup recipe without stock
If you haven’t got any vegetable stock at home, you needn’t worry. Instead of the broth-style soup, you can make the cream-based soup. Simply add a measure of single or double cream to make the carrot soup extra-luscious. The cream will basically turn your soup into a cream of carrot soup recipe, which is a restaurant-like dish.
make your carrot soup vegan
If you still haven’t got cream or vegetable stock, the best thing to do is just use water and season the soup with additional root vegetables. For example, add some celery root for extra flavour and dilute the carrot purée with water. I also recommend adding a couple of cloves of garlic in case you don’t use any stock, because you’ll need some natural form of seasoning.
Asian carrot soup with coconut milk
Also, if you still don’t want to use vegetable stock, an excellent alternative is the use of coconut milk. Of course, this involves having the soup take an Asian twist. Fantastic – you can also learn how to make carrot soup Asian style! Needless to say, that if you use coconut milk, your soup will still remain a vegan soup.
carrot soup with ginger
If you add ginger to this simple carrot recipe, you’ll keep taking your soup in an Asian direction. So, if you want your carrot soup with an Asian twist, add the coconut milk, add the ginger, add some fresh coriander leaves. You can also opt for adding a hint of Thai red curry paste, like the ones used in red Thai curries. To understand the difference between red curry vs green curry, click right here. You can also use Indian curry spices to jazz up your carrot soup, like I did with this curried carrot soup.
Here comes the important part about learning how to make carrot soup. Consistency! If your carrot soup is too thick, add more vegetable stock or water to dilute the soup. Or remember, to avoid thick soup, just juice the carrots first. Otherwise, if you feel that your carrot soup is too thin, add cooked rice or some cooked cubes of potatoes instead. That will thicken up your soup in no time.
You can garnish with fresh herbs like parsley, watercress, or coriander. To be sustainable, you can even reuse the green leaves of the carrots for garnish. Otherwise, you can also use cream, nuts or breadcrumbs to decorate your soup. Enjoy!Print
Learning how to make carrot soup is a piece of cake! This post will teach you all the tips and tricks to making the best carrot soup you have ever made.
- 30ml (2 tbsp) butter
- 1 onion, chopped
- 8 medium carrots, peeled and sliced
- 45ml (3 tbsp) rice, washed
- 1 litre (4 cups) boiling water or chicken/vegetable stock
- salt and freshly ground pepper
- mint, cilantro or chervil, for garnish
- Melt butter the butter in a large saucepan.
- Fry the onions gently until softened.
- Add the carrots to the saucepan and stir, trying to coat everything in butter.
- Cover and cook gently for 10 minutes, adding a little water if necessary.
- Add the rice to the vegetables.
- Immeditately pour the water or stock to the saucepan.
- Cover and cook for 20 minutes.
- Whizz with a hand blender or in a food processor.
- Return the purée to pan and reheat.
- Season with salt and pepper and season to taste.
- Divide among serving bowls and top with herbs.
Add a dash of sour cream, yogurt or cream to make this soup luxurious. If you find the soup a tad bit too thick, add stock or water to thin. Add a chopped potato or two to the soup instead of rice if you prefer.
- Serving Size: 1 serving
- Calories: 152
- Sugar: 7 g
- Sodium: 126 mg
- Fat: 6.1 g
- Saturated Fat: 3.7 g
- Carbohydrates: 23.1 g
- Fiber: 4.2 g
- Protein: 2.3 g
- Cholesterol: 15 mg
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