#carrotsoup

Hey! Thanks for the Ask!

One of my favourites is Roast Carrot Soup, you can always "soup" this recipe up by adding ginger, curry spices, coconut cream, basically anything you like with carrots.

I use about 600g/2lbs (I think?) of nice quality carrots. 2 Onions Peeled and Quartered. Toss it all in about 3 tablespoons of Either Olive Oil or your favourite oil and salt and pepper. Chuck it all in a large roasting tray with a handful or so of garlic cloves. Roast at 175C/350F until nicely caramelised and tender. Add to a pot and cover with 4-6 cups of stock (Or water if you want a healthier version) Bring to a gentle boil and cook for a further 10 minutes or so. If you have a stick blender break it out and blend together slowly streaming in about 1/4 Cup of a nice olive oil (This creates a silky smooth emulsion.) Then season with black pepper and any salt (Per your personal taste.) I love adding a bit of lemon juice and a drizzle of sourcream when serving. Honestly this recipe has always been one of my favourites. Carrots are generally cheap, tasty and healthy. Feel free to get creative and play with spices or garnish. If you do decide to cook it lemme know how it goes!

Cheers!

Butternut squash + carrot soup.

Carrot & celery root soup.

Acorn squash and carrot soup.

Indulge in the flavors of North Africa with this gluten-free carrot soup infused with aromatic spices and topped with a zesty Chermoula sauce. Perfect for a cozy feasting experience at home.

Ingredients: 1 lb carrots, peeled and chopped. 1 onion, chopped. 3 cloves garlic, minced. 1 can 14 oz gluten-free vegetable broth. 2 cups water. 1 tsp ground cumin. 1/2 tsp ground coriander. 1/2 tsp ground paprika. 1/4 tsp ground cinnamon. Salt and pepper to taste. 2 tbsp olive oil. For Chermoula:. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh parsley, chopped. 2 cloves garlic, minced. 2 tbsp olive oil. 1 tsp ground cumin. 1/2 tsp paprika. Juice of 1 lemon. Salt and pepper to taste.

Instructions: Put 2 tablespoons of olive oil in a big pot and heat it over medium-low heat. Put in the chopped garlic and onions, and cook them until they turn clear. Ground cumin, ground coriander, ground paprika, and ground cinnamon should all be mixed in. Stir every now and then for about 5 minutes. Add the vegetable broth that doesn't contain gluten and two cups of water. Once it starts to boil, lower the heat, cover, and let it cook for 20 to 25 minutes, or until the carrots are soft. Prepare the Chermoula while the soup is cooking. Salt, pepper, olive oil, ground cumin, paprika, lemon juice, and minced garlic should all be mixed together in a small bowl. After mixing well, set it aside. Pour the soup into a blender and blend it until it's smooth. You could also add the soup to a blender in small amounts and blend until smooth. Add salt and pepper to taste after adding the pureed soup back to the pot. Warm it up on low heat. Cover the soup in Chermoula sauce and serve it hot. You can also add more chopped cilantro or parsley on top if you want to. Have fun with your North African Carrot Soup without Gluten.

Prep Time: 15 minutes

Cook Time: 30 minutes

Enjoy this Simple Creamy Carrot Soup, which tastes like velvet. When you mix fresh carrots, onions, and a little cream, you get a delicious and comforting bowl of soup.

Ingredients: 1 lb carrots, peeled and chopped. 1 onion, diced. 2 cloves garlic, minced. 2 tbsp olive oil. 4 cups vegetable broth. 1 cup heavy cream. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, saut until softened. Add chopped carrots and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until carrots are tender. Use an immersion blender to puree the soup until smooth. Stir in heavy cream and season with salt and pepper to taste. Simmer for an additional 5-10 minutes to let flavors meld. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Carrot Ginger Soup with Maple Yogurt tastes great because it has both sweet and savory notes. Carrots' earthy sweetness goes well with fresh ginger's spiciness, and maple yogurt's creamy texture and hint of sweetness round out the dish.

Ingredients: 1 lb carrots, peeled and chopped. 1 onion, chopped. 2 cloves garlic, minced. 1 tbsp fresh ginger, grated. 4 cups vegetable broth. 1/2 cup plain yogurt. 2 tbsp maple syrup. 2 tbsp olive oil. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. For about 5 minutes, until the onions are clear, add the onions. After you add the garlic and ginger, cook for two more minutes. Bring to a boil after adding the carrots and vegetable broth. Turn down the heat, cover, and let it simmer for about 20 minutes, or until the carrots are soft. Blend the soup until it's smooth with an immersion blender. Put yogurt and maple syrup in a small bowl and mix them together. Add a dollop of maple yogurt to the top of the hot soup and sprinkle chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 25 minutes