carrot soup


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carrot soup served in two cream ceramic bowls on a black round board. topped with croutons and parsley.

carrot soup made easy with a recipe that gives you a delicious one pot, creamy and thick soup which you will be making again and again. the recipe is also vegan and gluten-free.

soups are our comfort food and i make them with various veggies. i have shared many soup recipes earlier and i will be sharing a few more.

this carrot soup is the one which i make either with orange carrots or red carrots. sometimes i make the soup in the instant pot. in the recipe card, i have mentioned details on making the soup in the instant pot.

about this carrot soup

1. one-pot method: sauté and cook everything in a pot. makes the method of making the soup very easy.

2. flavor profile: the ingredients used in the recipe match the flavor profile of the carrots. the earthy flavor of carrot is balanced with the sweetness of onions, slight pungency of garlic, the herbal aromatic flavor of celery stems and the warm flavors of cumin.

3. cooking method: can be made on stove-top as well as in an instant-pot and even in a pressure cooker.

4. stock vs water: vegetable stock can be replaced with water and vice versa. though i must say that a homemade vegetable stock imparts a complex yet lovely taste to the soup.

5. consistency and taste: creamy, smooth and thick. sweetish tasting soup with hints of sourness from the lemon.

6. dietary considerations: vegan, gluten-free.

carrot soup

how to make carrot soup

1. in a thick bottomed pan or pot, heat 1 tablespoon sunflower or olive oil. add ½ cup chopped onions and ½ teaspoon chopped garlic.

adding onions and garlic to hot oil in a pot

2. sauté on a low to medium-low flame till the onions soften.

sautéing onions and garlic

3. add 2.25 cups chopped carrots and 2 tablespoons chopped celery.

added chopped carrots and celery

4. sprinkle ½ teaspoon cumin seeds and ½ teaspoon salt or add as per taste.

added cumin seeds and salt

5. mix well.

mixing everything

6. pour 2.5 cups vegetable stock or water. i have here added homemade vegetable stock. even water can be added instead of a veggie stock.

pouring vegetable stock

7. stir and mix again.

stirring all the contents of the carrot soup

8. cover the pot with a lid. simmer on a low or medium-low flame till the carrots become tender.

pot covered with lid and carrot soup mixture being simmered

9. when simmering, do check a couple of times to see if the liquids have dried or not. if the liquids have dried, then add ¼ to ½ cup more of hot veg stock or hot water.

checking carrot soup mixture while simmering

10. check a few pieces of carrots with a fork or knife. the fork or knife should be able to pass easily from the carrots.

testing doneness of a cooked carrot cube

11. after the carrots are cooked, switch off the flame. there will be some liquid in the mixture. let this liquid remain as we will use the liquids when blending the carrots. let the soup mixture become warm or less hot.

carrot soup mixture with some liquids in it

12. add the entire mixture with the liquids in a blender or grinder. you can even use an immersion blender to blend the carrots.

entire carrot soup mixture added in a blender

13. blend to a smooth puree. while blending, add ¼ to ½ cup water depending on the thickness you prefer in the soup.

blended to a smooth puree

14. place the entire pureed carrots in the same pan or pot.

poured blended carrot soup puree in the pan or pot

15. keep the pan on the stove-top and simmer till the soup gets hot. stir at intervals. if the carrot soup looks thick, then you can add some more hot water.

simmering carrot soup on stove-top till it becomes hot

16. when the soup becomes hot, season with ¼ to ½ freshly crushed black pepper and 1 to 2 teaspoons of chopped parsley. mix well and switch off the flame. instead of parsley, you can even use fresh cilantro leaves (coriander leaves).

added crushed black pepper and chopped parsley

17. this is an optional step. for some faint sour notes in the soup, you can add ¼ teaspoon lemon juice. i feel lemon juice slightly balances the earthiness and sweetness of carrots. but if you are not fond of any tangy or sour taste in a bowl of carrot soup, you can skip this step. any leftover soup can be refrigerated and then warmed up before serving. if the soup becomes very thick, then add some water and reheat it.

adding lemon juice

18. serve carrot soup in bowls or mugs. garnish with some parsley or cilantro (coriander leaves). top with some bread croutons if you like. bread croutons really taste good in this soup. to make croutons just toast a 1 or 2-day old bread or baguette in the oven or on a skillet (tawa). when toasted chop them in cubes. enjoy a comforting creamy carrot soup.

carrot soup recipe

Carrot Soup

carrot soup. a delicious one pot, creamy and thick carrot soup that you will be making again and again. the recipe is also vegan and gluten-free.

1 tablespoon oil (- sunflower or olive oil. butter can also be subbed)
400 grams carrots ( or 0.9 pounds carrots or 2.25 cups chopped carrots or 8 to 10 small to medium-sized carrots – diced or cubed)
½ cup chopped onions (or 1 medium-sized onion or 60 grams onion)
½ teaspoon chopped garlic ( or 2 to 3 small to medium-sized garlic cloves)
2 tablespoons chopped celery
½ teaspoon cumin seeds
½ teaspoon salt (or add as per taste)
¼ to ½ teaspoon freshly crushed black pepper
2.5 cups vegetable stock ( or water)
¼ teaspoon lemon juice (- optional)

cooking carrots

in a thick bottomed pan or pot, heat sunflower or olive oil on a low to medium-low flame. add chopped onions and chopped garlic.

sauté on a low to medium-low flame till the onions soften.

add chopped carrots, celery, cumin seeds and salt. mix well.

pour 2.5 cups vegetable stock or water. stir and mix again.

cover pot with a lid. simmer on a low or medium-low flame till the carrots become tender.

when simmering, do check a couple of times to see if the liquids have dried or not. if the liquids have dried, then add ¼ to ½ cup more of hot veg stock or hot water.

check a few pieces of carrots with a fork or knife. the fork or knife should be able to pass easily from the carrots.

after the carrots are cooked, switch off the flame. there will be some liquid in the mixture. let this liquid remain as we will use these liquids when blending the carrots. let the soup mixture become warm or less hot.

making carrot soup

add the entire mixture with the liquids in a blender or grinder. you can even use an immersion blender to blend the carrots.

blend to a smooth puree. while blending, add ¼ to ½ cup water (at room temperature) depending on the thickness you prefer in the soup.

place the entire pureed carrots in the same pan or pot.

keep the pan on stove-top and simmer till the soup gets hot. stir at intervals. if the carrot soup looks thick, then you can add some more hot water.

when the soup becomes hot, season with black pepper and chopped parsley. mix well and switch off flame. instead of parsley, you can even use fresh cilantro leaves (coriander leaves).

this is an optional step. for some faint sour notes in the soup, you can add ¼ teaspoon lemon juice.

serving carrot soup

serve carrot soup in bowls or mugs. garnish with some parsley or cilantro (coriander leaves). top with some bread croutons if you like.

bread croutons really taste good in this soup. to make croutons just toast a 1 or 2-day old bread or baguette in the oven or on a skillet (tawa). when toasted chop them in cubes and serve with carrot soup.

making carrot soup in the instant pot:

use the sauté option and sauté onions, garlic on low or normal till the onions soften. 
press cancel. then add carrots, celery, cumin and salt. mix well.
add 2 cups vegetable stock or water, salt. 
close with lid and place the valve in the sealing position.
press the pressure cook button and pressure cook on high for 10 minutes. 
wait for 5 minutes. then after 5 minutes do a quick pressure release, by lifting the valve. 
let the mixture cool down a bit and then blend in a blender or using an immersion blender to a smooth puree. 
from the blender, pour the carrot puree in the instant pot steel insert. 
if the puree looks thick, then add some hot water. 
press cancel button. then press the button and set time to 2 minutes on normal. let the soup become warm or hot. stir at intervals. 
add black pepper and parsley. stir and serve. 

some more tips:

both red carrots and orange carrots can be used in the recipe.
use carrots which are fresh and tender. avoid carrots which are fibrous and hard.
water can be added instead of vegetable stock.
best to use homemade vegetable stock and not canned ones due to the high sodium content in them.
any neutral flavored oil can be used. you can even use butter to make a vegetarian carrot soup. 
you can add seasonings, spices of your choice in the carrot soup. but do keep in mind the flavor and taste of carrots so that the seasonings or spices balance or bring out the best in terms of taste and flavor in the soup. 
leftover carrot soup can be refrigerated and then warmed up before serving. if the soup becomes very thick, then add some water and reheat it. 

The post carrot soup by dassana amit appeared first on Dassana Amit Recipes

Read more: vegrecipesofindia.com

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