Carrot cream soup

Here’s a simple and creamy carrot soup recipe:

Ingredients:

• 2 tablespoons olive oil or butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 500g (about 4 cups) carrots, peeled and chopped
• 4 cups vegetable or chicken broth
• 1 teaspoon ground ginger (or 1 tablespoon fresh ginger, grated)
• 1 cup heavy cream or coconut milk
• Salt and pepper to taste
• Optional garnish: fresh herbs (like parsley or cilantro), a drizzle of cream, or toasted nuts/seeds

Instructions:

1. Sauté onions and garlic: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.

2. Cook the carrots: Add the chopped carrots and ground ginger to the pot. Cook for about 5 minutes, stirring occasionally.

3. Add broth: Pour in the vegetable or chicken broth, bringing the mixture to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the carrots are tender.

4. Blend the soup: Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup to a blender in batches, being careful with hot liquids.

5. Stir in the cream: Return the blended soup to low heat and stir in the heavy cream or coconut milk. Let it simmer for a few more minutes. Season with salt and pepper to taste.

6. Serve: Ladle the soup into bowls and garnish with fresh herbs, a drizzle of cream, or toasted nuts/seeds if desired.

This creamy carrot soup is comforting and full of flavor—perfect for any time of year!