This nourishing and simple carrot soup is perfect for weeknight dinners.
I always keep homemade chicken stock in my freezer, so when my daughter asks me for carrot soup a half hour before dinner, I can quickly pull together a tasty and healthy soup.
When you have the time, play around with seasonings like ginger, curry, and cloves. Sautee more aromatics with the onions like thyme, lemongrass, or garlic. Add some coconut milk. Or replace the carrots with broccoli, potatoes, or beets for a completely different soup.
Though you can use water, I always recommend using homemade fish, chicken, or beef stock. Bone broths are bursting with minerals and other nutrients that support your joints, bones, and digestion. Beware of bouillon cubes and canned stocks that are usually flavored with harmful MSG’s and don’t contain the health benefits of homemade bone broths.
Simple Carrot Soup
Use less stock if you prefer a thicker consistency.
1 onion, chopped
2 tablespoons coconut oil
1 pound carrots, thinly sliced
1 teaspoon ground cumin*
1 teaspoon salt
5 cups chicken stock
1. Sautee onions with oil in a soup pot over medium heat until softened.
2. Add carrots, cumin, and salt, and cook until fragrant, about one minute.
3. Add stock and bring to a simmer. Simmer until carrots soften, about 30 minutes.
4. Remove pot from heat and puree soup with an immersion blender or in a blender, or leave it chunky.
5. Serve soup garnished with fresh herbs, scallions, pesto, or drizzled with extra-virgin olive oil.
*If using seeds, stir 1 teaspoon cumin seeds in a small skillet over medium heat until fragrant (5 minutes). Then grind in a spice mill or coffee grinder.