New Recipe: Carrot Soup (with Real-World Kitchen Mishaps and All!)
So, Let Me Tell You About My Carrot Soup Obsession…
Alright, honest moment: I didn’t even like carrots much as a kid, but somewhere along the way, after a dreary autumn afternoon, I found myself craving something that tasted like a big orange hug. Enter: carrot soup. The first time I made this for my family, my youngest declared it “tastes like sunshine” and, well, now it’s a staple. Does it always come out exactly the same? Absolutely not. (Once I accidentally used cumin instead of coriander… not my best move, but hey, at least the kitchen smelled nice.)
Why You’ll Love This (No, Really!)
I make this when I want something simple but still feel like I cooked. My family goes crazy for this because it’s sweet, savory, and—when I don’t over-boil it—velvety smooth. Sometimes I throw in a potato if I have one looking a bit sad in the bottom of the veg drawer. (Actually, I find it works better if I let the carrots get a bit of caramelization going, but more on that later.) And if you’re having one of those days where you just want to eat something from a bowl on the couch? This is it.
What You’ll Need (But Don’t Overthink It)
- 6-7 medium carrots, peeled & sliced (or don’t peel if you can’t be bothered—I won’t judge)
- 1 onion, chopped (red, yellow, shallot—whatever’s knocking about, really)
- 2 cloves garlic, smashed (I once used jarred garlic paste and it was fine)
- 1 potato, cubed (totally optional; sweet potato works too)
- 1 tbsp olive oil or butter (my grandmother swore by Kerrygold, but honestly, anything goes)
- 700ml-ish veggie stock (I usually just make it with bouillon cubes, and sometimes slightly less if I want it thick)
- 1 tsp ground coriander (cumin if you dare, but don’t say I didn’t warn you!)
- Salt and pepper to taste (I always end up adding more salt than I mean to—just saying)
- Fresh herbs for topping (parsley, dill, or whatever’s not wilted in the fridge)
How I Actually Make It (With Some Winging-It)
- Grab your biggest saucepan, heat the olive oil (or butter) over medium heat. Throw in the onion and garlic, let them sweat it out for 5 minutes. Don’t let them burn—trust me, I’ve ruined a batch or two.
- Tip in the carrots and potato. Give everything a good stir; you want those edges to catch just a little. This is where I usually sneak a taste of the carrots, even though they’re still raw. (Don’t ask why, I just do.)
- Sprinkle in your coriander and a wee bit of salt and pepper. Stir and let it all mingle for another 3-4 minutes. If it starts sticking, splash in a little water.
- Pour over the stock—don’t worry if it looks a bit weird at this stage. Bring to a boil, then lower to a simmer. Clap on the lid and let it do its thing for 25-30 minutes. Go put your feet up for a bit (or, if you’re me, start doing the dishes you just made).
- Once the carrots are nice and soft (poke with a fork—if it goes through easy, they’re done), blend it all up. Hand blender is easiest, but you could use a jug blender. Just let it cool a bit first or you’ll end up with soup on the ceiling. Learned that the hard way.
- Taste, adjust seasoning, then ladle into bowls. Top with whatever herbs you’ve got. Sometimes I swirl in a dollop of yogurt if I’m feeling fancy.
Things I’ve Learned Along the Way (a.k.a. Notes)
- If you forget to peel the carrots, don’t panic. Honestly, some people say it gives extra flavor.
- I tried using coconut milk once, and while it was… interesting, my family was not impressed.
- Carrots on the verge of going rubbery work great for this; seems like a win-win for the grocery budget.
Variations I’ve Actually Tried
- Add a bit of ginger for a zing—just a coin-sized piece grated in with the onion.
- I once tossed in a ripe pear for sweetness; surprisingly good. Banana, not so much. (Seriously, just don’t.)
- Skip the potato and add red lentils if you want it a bit heartier.
What You’ll Need Equipment-Wise (But Don’t Panic)
If you’ve got a big saucepan and a hand blender, you’re golden. No hand blender? No worries—just mash it up with a potato masher for a rustic vibe, or carefully (read: carefully) ladle into a blender in batches. I’ve done it with an old-school food mill before too, but that’s mostly when I can’t find the blender lid and can’t be bothered searching.
How Long Will It Keep? (If You Have More Self-Control Than Me)
Technically, you can keep this in the fridge for up to 3 days, or freeze for a couple of months. But honestly, in my house it never lasts more than a day! Reheat gently—don’t blast it or it gets weirdly thick.
How I Like to Serve It (Your Mileage May Vary)
Bowl, big spoon, and a hefty slice of sourdough for dunking. Or, if I’m really treating myself, a swirl of crème fraîche and a sprinkle of pumpkin seeds. My friend always serves hers with cheesy toast, which, fair play, is next level. Here’s a great recipe for homemade sourdough if you want to go all-in: King Arthur Baking Sourdough.
Pro Tips (Learned the Hard Way)
- I once tried rushing the simmering stage—don’t. The carrots need time to get soft, or you’ll end up with lumpy soup that even a good blender can’t save.
- If you over-salt, a splash of cream or extra stock usually fixes it. Or just call it “robustly seasoned.”
- Actually, letting it sit overnight really does make it taste better the next day. If you can resist.
FAQ (for Real, People Have Asked Me These!)
- Can I make this vegan? Yep, just stick with olive oil and skip any dairy toppings. Even my vegan cousin loved it—though she added hot sauce, which was bold.
- What if I don’t have stock? Use water and a bouillon cube, or just salted water in a pinch. Honestly, it’s still tasty.
- Do I have to peel the carrots? Not really! I do when I’m feeling fancy, but most days I just give them a good scrub.
- Can I freeze it? Sure thing. Just cool completely and stick in a container. It’ll look a bit odd when defrosting but stirs right back to normal.
- Is this kid-friendly? My two-year-old inhales it, does that count? Just skip the pepper if they’re spice-sensitive.
Oh, quick thing before you go: if you’re as obsessed with soup as I am, I highly recommend checking out Serious Eats’ soup collection for more ideas. (Warning: you may lose an hour or two browsing.) And if you ever figure out how to keep your blender lid from disappearing, please let me know—mine’s still MIA.
