Nothing beats this creamy carrot soup on a cold January day. This recipe came about when I looked in my fridge and had nothing but carrots left after the holidays. Spruced up with caramelized onion, plenty of garlic, spices, and bone broth, this creamy carrot soup is heart-warming and flavorful. The best side kick for this dish is crusty garlic bread for dunking. My boyfriend got creative with the leftovers and poured the rest of the creamy carrot soup over rice and ground beef.
You can of course add in whatever veggies you like, but I love the simplicity of a two-veggie soup. I used my new immersion blender (a gift from my bf for Christmas, yay!), which makes creaming this soup a dream. However, pulsing it in your blender works just as well; be sure and let it cool slightly and blend it in a couple batches.
Creamy Carrot Soup
Yields 4-6 servings
8 large carrots- peeled and chopped
1 large onion- diced
6 cloves garlic- minced
1/2 t. salt
1/2 t. Dried oregano
1/2 t. turmeric powder
1/2 t. cumin powder
1/2 t. curry powder
1/2 t. Ginger powder
2 T. Olive oil6 cups chicken bone broth
1. Begin by sautéing the onion in the olive oil in a large soup pot over medium heat until caramelized, about 10 minutes. Stir frequently to prevent burning.
2. While the onion cooks, peel and chop the carrots, then add into the pot along with all the spices and garlic. Cook for 2 minutes to allow to flavors to develop.
3. Pour in the bone broth and increase the heat until the soup comes to a boil. Reduce the heat and simmer for 30 minutes.
4. Take the soup off the heat to cool for at least 20 minutes. Using an immersion, or regular blender, cream the soup until silky smooth. Return to the stove to reheat. Serve with warm bread and a sprinkle of oregano and freshly ground pepper on top.