Quick & Easy Carrot Soup

I think my favorite thing about this carrot soup (next to the taste, of course…) is that I typically have everything I need for it in my kitchen already. I adjust the variation depending on what exactly I have on hand.

Since I began making my own vegetable broth earlier this year, I’ve had a pretty constant supply of it in my freezer at the ready for recipes like this one. This time around I actually used chicken broth because I’d saved a few bones from chicken thighs a few weeks ago, and I think that added a richer note to the soup.

If you follow me on Instagram, you’ll likely seen this recipe before, but I’ve tweaked it slightly by adding turmeric.  I don’t add enough to force a strong turmeric flavor into the soup, but it does add more depth. With all the claims floating around about the great health benefits of turmeric, it can’t hurt to add a little bit of it here and there.

The topping is completely optional, but I think the freshness and acidity complement the soup well, and I like to top each bowl with about a tablespoon. If you’re in the camp that claims cilantro is disgusting and tastes like soap, feel free to swap in another herb or omit the topping completely.

If you try this Carrot Soup recipe at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or Twitter or by mentioning my page The Savvy Plate on Facebook!

Quick & Easy Carrot Soup - The Savvy Plate

Carrot Soup

This carrot soup recipe requires minimal ingredients but still delivers plenty of flavor. Have it ready in under an hour!

Course Dinner, Lunch, Soup
Cuisine American
Cook Time 30 minutes
Servings 4
Author Savannah

Ingredients

  • 1 tbsp oil (I use coconut oil.)
  • 1 yellow onion
  • 1.5 lbs carrots
  • 4 cups vegetable or chicken broth*
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1/4 tsp black pepper

for topping

  • 1/2 a bunch cilantro
  • 2-3 tbsp olive oil
  • 2 tsp white wine vinegar

Instructions

  1. Heat oil in a medium pot, dice the onion, and add it to the pot to cook on medium-low heat for about 15 minutes. The onion should begin to show a hint of golden color.

  2. Peel and chop the carrots, and add them to the pot. Cook for 3 to 4 minutes. Add broth, and bring to a boil.

  3. Lower the heat, add salt, pepper, and turmeric. Cover and simmer for 20 minutes.

  4. Puree the soup by pouring it into a blender or by using an immersion blender.

  5. Pulse the cilantro, olive oil, and vinegar in a food processor or with the immersion blender. Add a spoonful to each bowl of soup, and serve.

Recipe Notes

*I like to use my Homemade Vegetable Broth for this recipe. Find it here.

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