I have an announcement.
This carrot soup is (drumroll please)…husband approved. Whaaaat? Yes, you read that right. My white-bread loving, sugar-cereal eating, sweet-toothed man loved this soup. It may have had to do something with the crusty sourdough cheese toast we dipped in it, but who cares? He ate and loved CARROT soup, and that’s what really matters.
This soup is creamy, filling and absolutely packed full of carrots—a.k.a. essential vitamins you need to live a healthy life. And we’re not sacrificing flavor here. See, I’m skeptical of veggie soups—sometimes they just taste like a liquefied version of vegetables. That’s just not gonna cut it…we’ve moved on from baby food.
But there’s no baby food in a bottle here. The half and half cream gives this soup a rich, creamy flavor, and the cumin sets it off like BAM. The best part about this soup? It’s easy to make and doesn’t require 15 different spices. This is the kind of soup that happens when it’s 6:05 p.m., you’re starving and you haven’t been to the store in a week. All you have to do is dig out those onions and old carrots you’ve been meaning to cut up for a healthy snack (we’ve all tried that one before eh?) and throw it all in a blender. Simplicity my friends…I’m convinced it’s the key to a happy life.
- 1 T olive oil
- 8 medium Carrots, peeled and chopped
- 1 medium sweet or yellow onion, chopped
- 4 cups vegetable stock
- Salt and pepper to taste
- ½ tsp. cumin
- ½ cup half and half
- Sour cream or plain Greek yogurt for topping
- Heat the olive oil in a large saucepot over medium heat and add the chopped carrots and onion. Cook until the carrots are crisp-tender, stirring frequently, about 6 minutes.
- Add the vegetable stock and bring to a boil over high heat. Reduce the heat to low and simmer until the carrots are tender, about 20 minutes.
- Mix in the salt, pepper, cumin and half and half.
- Mix in a blender or food processor until very smooth.
- Top with sour cream or plain Greek yogurt. Serve warm.