One of my favourite ways to get my daily vegetable intake is with a simple, homemade soup. This simple carrot soup recipe delivers 3 servings of vegetables, and pairs perfectly with a salad (more veggies!) or sandwich for a balanced and healthy lunch.
Every once in awhile, I need something that feels light but still fills me up and gives my body the nutrition it needs. We always have a large mason jar of homemade soup in the fridge for those occasions – plus, it’s great for rounding out a meal that could use something extra – or needs a healthy boost!
This simple carrot soup recipe is sweet and savoury, thanks to slowly cooking the carrots in coconut oil to bring out their natural sweetness, and then seasoning them with cumin. You can alternatively roast the carrots in the oven, if that’s more convenient.
I use chicken broth, but I’ve also made this recipe with water for a thicker consistency and still delicious flavour. (This is a great option for serving kosher meals, if you want to pair this soup with something containing dairy.)
This is a great sweet and savoury carrot recipe with just a hint of cumin. Feel free to increase the spices (listed as optional) if you’d like something with a bit of a curried edge.
Here’s your free printable for this simple carrot soup recipe:
- 1 lb carrots peeled and diced
- 1 small shallot diced
- 2 Tablespoons coconut oil
- 2 teaspoons cumin powder *more optional
- 2 cups chicken broth
- Salt to taste
- 2 cloves garlic optional
- 1 teaspoon mustard powder optional
Heat the coconut oil in a large stock pot over medium heat.
Once melted, add the carrots, shallot, and optional garlic. Stir occasionally and cook until carrots have slight brown colour and shallots are translucent.
Add the cumin powder and stir. Do not allow the spices to smoke, 1 minute.
Add the chicken broth, bring to a boil, and then reduce to simmer.
Simmer 10 minutes until carrots are soft.
Puree in blender or with immersion blender.
Season with salt, to taste, and serve.
What’s your favourite way to get your daily vegetable intake?