The Cheap and Easy Carrot Soup You Can Make Every Day

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.

Place a medium Dutch oven or large pot over medium heat on the stove and add olive oil.

Add the minced garlic, chopped onion, and grated ginger to the hot oil. Stir and cook for 2 minutes until the onion becomes translucent.

Add the sliced carrots to the pan and stir to coat them in the oil. Cook for 4-5 minutes, stirring occasionally.

Sprinkle in 1/2 teaspoon cumin powder, 1/2 teaspoon salt, and 1/2 tsp black pepper, and cook the spiced mixture for 2-3 minutes until the carrots start to soften.

Pour in the vegetable stock, stir well, and bring the mixture to a boil.

Reduce the heat to medium-low, cover the pot, and let it cook for 15-20 minutes until the carrots are fork-tender.

Remove the lid and test a piece of carrot with a fork to check for doneness. Adjust the cooking time until the carrots are perfectly soft.

Use a hand blender directly in the pot to puree until smooth and silky.

Turn off the heat and stir the heavy cream into the mix until it’s fully incorporated.

Remove the saucepan from the stove and garnish with a drizzle of cream and a sprinkle of chopped herbs.

Serve the delicious carrot soup hot with bread or croutons and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens