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Creamy Carrot Soup, perfect to warm up on a blustery day in the fall.

Creamy Carrot Soup

This Creamy Carrot Soup takes simple, quality ingredients and transforms them into a meal that feels like a hug.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 people
Course: Soup
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp butter
  • 1 cup yellow onion diced
  • 2 tsp cumin
  • 2 tsp garlic minced
  • 1 lb carrots diced
  • 1 lb sweet potatoes diced
  • 4 cups chicken broth
  • 1 (14.5 oz) can coconut milk
  • 2 tbsp lime juice
  • 1/4 cup brown sugar
  • sald & pepper taste

Equipment

  • 1 Large pot or Dutch Oven
  • 1 Blender or Emulsion Blender

Method
 

  1. Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Sauté the onions, cumin, and garlic until the onions are soft and translucent, about 5–7 minutes.
  2. Boil: Add the carrots, sweet potato, and chicken broth to the pot. Bring the mixture to a boil, then reduce heat and simmer until the carrots and sweet potatoes are fork-tender and cooked through (about 15-20 minutes).
  3. Purée: Carefully remove the pot from the heat. Using an immersion blender, purée the soup until it is completely smooth and creamy. (Alternatively, let the soup cool slightly and blend in batches using a stand blender.)
  4. Finish & Season: Return the puréed soup to the pot over low heat. Stir in the coconut milk, lime juice, and brown sugar. Heat through, then add salt and pepper to taste.
  5. Serve: Ladle into bowls and enjoy your perfect homemade creamy carrot soup!