Carrot Soup Without Stock Recipe: No Blender Needed & No Cream Used!

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth enhances flavor without extra cost.

ginger

🥗Healthier: turmeric

💰Cheaper: none

Turmeric offers a similar warmth and color.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while remaining neutral.

Peel 1 kilo of carrots and cut them into small pieces, keeping the ends and peels.

Toss the carrots in olive oil, salt, and black pepper.

Transfer the carrots to a baking sheet and roast in a 220°C (425°F) oven for about 40 to 45 minutes or until tender and slightly browned.

In a small saucepan, add the carrot peels and ends, 1 tablespoon of soy sauce, 1 cinnamon stick, 1 bay leaf, 0.5 teaspoon of allspice berries, and 1 teaspoon of black peppercorns.

Pour 1 liter of cool water over the mixture and bring to a simmer over low heat.

Let the broth simmer for about 40 to 45 minutes, then strain through a fine mesh sieve and set aside.

In a large saucepan, heat about 1 tablespoon of olive oil over medium heat until shimmering.

Add half of a finely diced yellow onion and a hefty pinch of salt; cook until softened, about 5-10 minutes.

Add 2 teaspoons of garam masala and 0.25 teaspoon of chili flakes; cook until very fragrant, about 2 minutes.

Grate in 3 cloves of garlic and stir until fragrant, about 30 seconds.

Add the roasted carrots to the onion and spices mixture and stir to coat.

Pour the carrot broth over the mixture, bring to a boil, then reduce to a simmer, cover, and allow to simmer for another 15 to 20 minutes until the carrots are very soft and begin to break down.

Turn off the heat and use a potato masher to mash the carrots until pureed and as smooth as possible.

Set a fine mesh sieve over a large bowl and press the soup through the sieve in small batches to puree it further.

Return the sieved soup to the pot and stir in 1 can of full fat coconut milk.

Bring the soup up to a boil and taste for seasoning, adding salt and pepper if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens