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Creamy Carrot Soup By Foodie Home Chef

One of the best things about social media is you get to meet talented fun people. I have had the distinct pleasure of making contact with a great foodie and blogger, Simone of Foodie Home Chef

My mother always told me that you should try and hang around people who are talented and make you feel happy. As Simone is obviously more talented them me (check out her blog!) and her recipes inspire me I was honoured when she suggested we do some guest posts on each others blog.

As having her great recipes on my site could only improve my reputation, I ignored the possible damage to her reputation from publishing my humble efforts and agreed immediately!

So here is the first recipe from Foodie Home Chef.

Creamy Carrot Soup

This is one of my favorite soups, especially in the Fall & Winter months! Not only are all the ingredients healthy for you on so many levels, but it’s very creamy, so delicious & easy to make. I love to serve this with warmed up, crusty, multigrain rolls & butter.

Serves: 3 to 4 as a light meal or 4 to 6 as a starter

15 ml (1 Tblsp) coconut oil
1/2 large vidalia onion, diced (about 1 cup)
800-1200 grams (1 – 1 1/2 lbs) organic carrots, peeled, sliced & roughly chopped 1 litre (4 cups)
3 ml (1/2 tsp) kosher or sea salt
Fresh ground black pepper, 3 pepper mill turns
5 ml (1 tsp) ground turmeric
25 ml (2 Tblsp) fresh ginger, peeled & chopped small (see Ginger, how to peel
750 ml (3 cups) organic chicken or vegetable broth
1 – 400 ml (13.5 oz) can organic, unsweetened coconut milk
3 to 4 cloves garlic, peeled & minced
For serving: ground cinnamon & fresh grated nutmeg (see Tip# 1)
Optional: garnish with a couple of sprigs of fresh parsley

1. In a 12 litre (12 quart) deep stock pot; melt coconut oil over med-high heat. Stir in onion & carrots. Lower heat to medium & cook for 5 minutes, partially covered, stirring occasionally (see Tip# 2).

2. Stir in salt, pepper, turmeric & ginger. Cook another 1 minute.

3. Stir in broth, raise heat to high & bring to a boil. Reduce heat to low, cover & simmer for 20 minutes or till carrots are tender.

4. Stir in coconut milk & garlic. Remove from heat & let cool, uncovered, about 5 minutes.

5. Using an immersion blender; process (right in the pot) till soup is blended, but still has some small chunks of carrot (see Tip# 2).

6. Taste & season with a little more salt & pepper, if you like.

7. Ladle soup into serving bowls. Add a pinch of cinnamon & some fresh grated nutmeg to each bowl, garnish with parsley (if using) & serve. Refrigerate or freeze any leftovers.

Tips & Suggestions
1. In any recipe that calls for nutmeg, I always suggest using fresh grated nutmeg & not the store bought variety. The aroma & taste of fresh grated nutmeg is beyond compare!

2. If you don’t have an immersion blender, you can cook this in a smaller pot. At directions# 5… transfer the soup to a blender & pulse till the texture of the ingredients are to your liking. Or, if you prefer, puree till soup is completely smooth.

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4 Responses

  1. You silly goose you (lol)… my reputation can only be enhanced by collaborating with you! Here’s (raising a glass) to many happy years ahead of eating, drinking & being merry!

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