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10 Carrot Soup Recipes to Warm Up with the Flavors

With the chill coming, nothing better than a warm carrot soup, right? In addition to warming you up, this soup brings delicious flavors, is healthy and very easy to make. See, below, 10 alternatives for you to taste this dish!

1. Fit carrot soup

Ingredients

  • olive oil to taste
  • 2 cloves of minced garlic
  • 1 chopped onion
  • 4 medium peeled carrots, chopped
  • Turmeric and salt to taste
  • About 30 g of chopped ginger
  • 1 liter of boiling water

Preparation mode

  1. In a pan, put the oil, garlic and onion;
  2. Sauté a little and add the carrots, turmeric, salt and ginger;
  3. Stir and add water;
  4. Boil until the carrots are cooked;
  5. After that, beat with a mixer to get creamy;
  6. And it’s ready!

2. Blender carrot soup

Ingredients

  • 2 tablespoons of olive oil
  • ½ onion chopped
  • 3 cloves of minced garlic
  • salt to taste
  • paprika to taste
  • Black pepper to taste
  • 4 teacups of water
  • 1/2 cup of boiled carrots
  • 1/2 cup of boiled parsley
  • chives to taste

Preparation mode

  1. In a hot pan, place the oil, onion, garlic, salt, paprika and black pepper;
  2. Stir and add the water;
  3. Let it boil and, after that, add this broth, the carrot and the parsley to the blender;
  4. Beat for 1 minute and transfer to a serving container;
  5. Finish with the chives on top!

3. Carrot Ginger Soup

Ingredients

  • About 2 tablespoons of olive oil
  • ½ onion chopped
  • 1 minced garlic clove
  • 2 ½ carrots, diced
  • salt to taste
  • Ginger shavings to taste
  • ¾ liters of water with chicken broth or other broth of your choice
  • Black pepper to taste
  • parsley to taste

Preparation mode

  1. In a pressure cooker or conventional, place the oil, onion and garlic;
  2. Fry until the onion wither and add the carrots, salt and ginger zest;
  3. Stir everything and add the water with the chicken broth;
  4. Let it cook for about 10 minutes in a pressure cooker or 20 minutes in a conventional pot;
  5. After that, remove from the heat and hit everything in the blender;
  6. To serve, add the black pepper and parsley!

4. Creamy carrot soup

Ingredients

  • 2 tablespoons of olive oil
  • 1 medium onion cut into wedges
  • 4 medium carrots cut into rounds
  • 1 packet of vegetable broth
  • 1 liter of water
  • 1 teaspoon of salt
  • Approximately 3 tablespoons of light cream
  • parsley to taste

Preparation mode

  1. In a pan, place the oil and onion. Then stir;
  2. When the onion takes on a little color, add the carrots, vegetable broth and water;
  3. Mix well and, when it starts to boil, leave for another 20 minutes;
  4. Blend everything in a blender with the salt;
  5. Transfer to a pan and add the cream;
  6. Bring to a boil for 5 minutes, always stirring;
  7. Finally, place in a serving bowl and garnish with parsley.

5. Vegan Creamy Carrot Soup

Ingredients

  • 2 chopped carrots
  • 500 ml of water
  • 500 ml homemade coconut milk
  • 2 tablespoons of olive oil
  • ½ onion chopped
  • 2 cloves of minced garlic
  • 3/4 teaspoon of sea salt
  • ¼ teaspoon of curry powder
  • parsley to taste

Preparation mode

  1. In a pan, place the carrots with the water to cook;
  2. Then put the cooked carrots in the blender with the coconut milk;
  3. Beat for a few minutes until it becomes a cream;
  4. Now, in a pan, place the oil, onion and garlic;
  5. Mix and add the cream gradually;
  6. Stir well until incorporated and add the salt, in addition to the curry;
  7. As soon as it starts to boil, turn off the heat and serve with the parsley to decorate!

6. Creamy carrot soup with curry

Ingredients

  • 2 tablespoons of olive oil
  • 1 large onion finely sliced
  • 500 g of chopped carrots
  • ½ teaspoon of salt
  • 500 ml vegetable broth
  • 1 teaspoon curry powder or turmeric
  • 1 box of sour cream
  • parsley to taste

Preparation mode

  1. In a pan, place the oil and onion. Saute until golden;
  2. Add the carrot, salt and vegetable broth;
  3. Cook until the carrot softens and beat everything with a mixer or in a blender;
  4. When it has a puree consistency, add the curry and cream;
  5. Stir and finish with the parsley.

7. Carrot and potato soup

Ingredients

  • 2 tablespoons of oil or butter
  • 1 medium onion chopped
  • 2 cloves of minced garlic
  • 1 tablespoon of minced ginger
  • 1 chopped potato
  • 3 large carrots, chopped
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 ½ liters of boiling water
  • green smell to taste

Preparation mode

  1. Start by putting the oil and onion in a pan;
  2. When it starts to brown, add the garlic and sauté for 1 to 2 minutes;
  3. Then add the ginger, potato and carrots;
  4. Season with paprika, salt and pepper;
  5. Stir and add water. Let it cook for 20 minutes;
  6. Then, beat with a mixer or in a blender until it turns into a cream;
  7. Hit the salt and pepper again, finishing with green smell!

8. Carrot soup with pumpkin

Ingredients

  • 2 tablespoons olive oil or coconut oil
  • 3 cloves of minced garlic
  • 1 teaspoon of salt
  • ½ onion chopped
  • 2 cups of pumpkin squash
  • 1 cup of carrot tea
  • Black pepper to taste
  • Sliced ​​ginger to taste
  • 400 ml of water
  • chives to taste

Preparation mode

  1. Place the oil, garlic, salt and onion in a pan;
  2. As soon as it starts to brown, add the pumpkin, carrot, black pepper and ginger;
  3. Stir and add water. Bring to a boil and, when you reach the point where you can stick the fork, remove from the heat;
  4. Beat in the blender until it turns into a cream, transfer to a container and finish with the chives on top.

9. Carrot soup with chicken

Ingredients

  • 1 tablespoon of olive oil
  • 1 cup chopped onion
  • 3 carrots cut into rounds
  • 1 packet of chicken broth
  • 1 ½ liters of boiling water
  • 1 dessert spoon of grated ginger
  • ½ cup of sour cream
  • salt to taste
  • 2 chicken breast fillets seasoned with salt and pepper
  • Approximately 2 tablespoons of olive oil
  • green leaves to decorate

Preparation mode

  1. In a pan, add the oil and brown the onion;
  2. Add the carrots and the envelope of chicken stock dissolved in the boiling water;
  3. Add the ginger and let it cook;
  4. When the ingredients are cooked, blend everything in the blender until smooth;
  5. Return the mixture to a pan and add the cream and salt;
  6. Let the cream clear and thicken;
  7. Meanwhile, in a frying pan, brown the fillets in olive oil;
  8. After cooling, shred the chicken fillets;
  9. Place the shredded chicken in the pan with the carrot soup;
  10. Incorporate and serve with some green leaves to decorate.

10. Carrot soup with chicken broth and leek

Ingredients

  • 1 tablespoon of olive oil
  • ½ onion chopped
  • 1 chopped leek stalk
  • 2 carrots, boiled and chopped
  • 1 piece of chopped ginger
  • 1 teaspoon of honey
  • 200 ml of chicken broth
  • chopped parsley to taste
  • ½ minced chili pepper
  • nutmeg to taste
  • salt to taste

Preparation mode

  1. In a pan, place the oil, onion and leek;
  2. Mix and reserve;
  3. In a blender, add the carrots, ginger, honey, chicken broth and the leek mixture;
  4. Beat until it turns into a cream and take it to a pan;
  5. Stir and add the parsley, the girl’s finger pepper and the freshly grated nutmeg;
  6. Mix and adjust the salt. Serve with chili pepper and chopped parsley.

Vegetables, beans, meat… There are these and many other options for soups that are perfect for winter, in addition to pleasing different tastes. Check out!

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