25+ Easy and Flavorful Carrot Soup Recipes for Every Season

Carrot soup is one of the most versatile and comforting dishes you can make, whether you’re seeking something light, hearty, or packed with flavor.

With its natural sweetness and vibrant color, carrots are the perfect base for a variety of soups—from simple, classic recipes to more exotic and creative twists.

Whether you prefer creamy textures, chunky bites, or spicy flavors, carrot soup can easily be customized to suit every taste.

In this article, we’ve compiled over 25 carrot soup recipes that cater to different dietary needs, seasonal ingredients, and flavor profiles.

These soups are not only rich in nutrients but also incredibly easy to prepare, making them the perfect option for busy weeknights or a wholesome weekend meal.

So, whether you’re a fan of rich and creamy blends or prefer a light, vegetable-packed broth, you’re sure to find a recipe that will satisfy your cravings.

25+ Easy and Flavorful Carrot Soup Recipes for Every Season

From the sweetness of roasted carrots to the rich, creamy textures created with coconut milk or cream, carrot soup offers endless possibilities for delicious, nutritious meals.

The 25+ recipes we’ve shared are designed to suit a variety of tastes and dietary preferences, ensuring that everyone can enjoy a bowl of this wholesome, comforting dish.

Whether you’re in the mood for something simple or want to try an adventurous, spiced-up carrot soup, these recipes will inspire you to bring this humble vegetable to the center of your table.

Carrot soup is not just for the winter months—it’s a year-round dish that can be adapted with seasonal ingredients, so you can enjoy its vibrant flavors no matter the season.

We hope these recipes inspire you to get creative in the kitchen and explore the many ways you can enjoy the goodness of carrots in soup form.

Enjoy experimenting, and don’t forget to share your favorite carrot soup creation with friends and family!

Creamy Carrot Ginger Soup

This velvety carrot ginger soup offers a warming, smooth texture and a hint of spice from fresh ginger. It’s the perfect dish for chilly days, balancing the natural sweetness of carrots with the zestiness of ginger. This recipe is both comforting and nutrient-packed, ideal for those looking to enjoy a wholesome, flavorful meal.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 medium onion, chopped
• 2 tablespoons fresh ginger, grated
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup coconut milk
• Fresh cilantro for garnish

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes until soft.
2. Add the grated ginger and cumin, cooking for another minute until fragrant.
3. Add the chopped carrots and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the carrots are tender.
4. Use an immersion blender to purée the soup until smooth. If using a regular blender, blend in batches.
5. Stir in the coconut milk and adjust the seasoning with salt and pepper.
6. Serve hot, garnished with fresh cilantro.

This creamy carrot ginger soup is a fantastic choice for anyone seeking a nutritious and flavorful meal. The addition of coconut milk provides a subtle creaminess that perfectly complements the carrots’ sweetness. Ginger adds a delightful warmth, giving the soup a balanced, spicy kick. It can be made ahead and stored in the fridge, allowing the flavors to develop even further. This soup is versatile and can easily be adapted with other root vegetables, making it a great foundation for different variations.

Roasted Carrot and Cumin Soup

This roasted carrot and cumin soup brings out the deep, caramelized flavor of the carrots, enhanced by the earthy warmth of cumin. Roasting the carrots before blending them into the soup adds a richer depth of flavor that turns an everyday soup into something extraordinary. It’s a hearty, satisfying bowl that works beautifully as a starter or a light meal.

Ingredients:

• 1 lb carrots, peeled and cut into sticks
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 4 cups chicken or vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Directions:

1. Preheat your oven to 400°F (200°C). Place the chopped carrots on a baking sheet, drizzle with olive oil, and sprinkle with cumin. Toss to coat evenly.
2. Roast the carrots in the oven for 25-30 minutes until tender and slightly caramelized.
3. While the carrots roast, heat a little oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
4. Once the carrots are done, add them to the pot with the onions and garlic. Pour in the broth and bring to a boil. Lower the heat and simmer for 10 minutes.
5. Blend the soup until smooth using an immersion blender or regular blender.
6. Stir in lemon juice and season with salt and pepper to taste.
7. Serve with a garnish of fresh parsley.

This roasted carrot and cumin soup is a perfect blend of smoky, earthy flavors, offering both comfort and complexity in every spoonful. The roasting process elevates the natural sweetness of the carrots, while cumin brings a fragrant, almost smoky note to the mix. The hint of lemon juice adds a refreshing contrast, balancing the soup’s richness. This dish is sure to become a favorite, especially for those who appreciate deeper, roasted flavors in their soups.

Carrot and Apple Soup

This carrot and apple soup strikes a delightful balance between savory and sweet, combining the natural sweetness of carrots with the bright, crisp flavor of apples. It’s a refreshing, yet hearty option that makes for a great lunch or light dinner, with the added benefit of being easy to prepare. The apples add a subtle fruitiness that pairs wonderfully with the spices.

Ingredients:

• 1 lb carrots, peeled and chopped
• 2 medium apples, peeled and chopped (Granny Smith or Honeycrisp work well)
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1/2 cup apple cider or apple juice
• Fresh thyme for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened.
2. Add the carrots, apples, coriander, and cinnamon. Stir to combine.
3. Pour in the vegetable broth and bring to a boil. Lower the heat and simmer for 20 minutes, or until the carrots and apples are tender.
4. Use an immersion blender to purée the soup until smooth, or blend in batches in a regular blender.
5. Stir in the apple cider or apple juice, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme.

This carrot and apple soup is an excellent choice for those who enjoy a combination of sweet and savory flavors. The apples introduce a subtle tartness that perfectly balances the sweetness of the carrots. The spices, including cinnamon and coriander, enhance the overall warmth of the soup. The addition of apple cider or juice brightens the flavor even further, making each spoonful a comforting and rejuvenating experience. This soup is not only full of flavor but also loaded with vitamins, making it a great option for a healthy, satisfying meal.

Spicy Carrot Soup with Chili and Lime

This spicy carrot soup brings together the sweetness of carrots and a fiery kick from chili peppers, creating a bold and flavorful dish. The addition of lime juice adds a fresh, tangy twist that perfectly balances the heat. It’s a great choice for those who enjoy a bit of spice in their meals while still appreciating the comforting creaminess of a vegetable soup.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 fresh red chilies, chopped (or 1 teaspoon chili flakes)
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until soft and translucent.
2. Add the chopped carrots, chilies, coriander, and turmeric. Stir to coat the vegetables with the spices.
3. Pour in the vegetable broth and bring to a boil. Lower the heat and let the soup simmer for 20 minutes, or until the carrots are tender.
4. Blend the soup until smooth using an immersion blender or in a regular blender, working in batches if needed.
5. Stir in the lime juice and season with salt and pepper.
6. Serve hot, garnished with fresh cilantro.

This spicy carrot soup offers a wonderful contrast of flavors—earthy, sweet, and spicy, with a citrusy punch from the lime. The chilies provide the heat without overwhelming the natural sweetness of the carrots, making it a balanced and enjoyable dish for those who love a little spice. Whether served as a main or as part of a larger meal, this soup is sure to satisfy your cravings for something both comforting and exciting.

Carrot and Coconut Soup

This carrot and coconut soup is a creamy, tropical-inspired dish that combines the sweetness of carrots with the rich, velvety texture of coconut milk. The flavors meld together perfectly, creating a smooth, comforting soup that is perfect for any season. It’s a simple yet elegant dish that will impress both family and guests alike.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 1 can (14 oz) full-fat coconut milk
• 4 cups vegetable broth
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh basil or cilantro for garnish

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes, until softened.
2. Add the chopped carrots, ginger, and turmeric, and cook for another 3-4 minutes to allow the spices to bloom.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the carrots are tender.
4. Add the coconut milk to the pot and stir to combine.
5. Use an immersion blender to purée the soup until smooth. If using a regular blender, blend in batches.
6. Season with salt and pepper to taste and serve with a garnish of fresh basil or cilantro.

The combination of carrots and coconut milk in this soup is nothing short of divine. The natural sweetness of the carrots blends harmoniously with the rich creaminess of coconut milk, resulting in a soup that feels luxurious and satisfying. The ginger and turmeric add warmth and depth, making this soup not just tasty but also full of health benefits. Whether served as an appetizer or a main dish, it’s a versatile and indulgent soup perfect for any occasion.

Carrot and Lentil Soup

This carrot and lentil soup is a hearty, filling option that combines the sweetness of carrots with the protein-packed goodness of lentils. It’s a simple yet nourishing meal that is perfect for anyone looking for a comforting, plant-based dish. The spices add warmth and depth, making this soup a true crowd-pleaser.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 cup dried red lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
2. Add the chopped carrots, cumin, and cinnamon. Stir to combine and cook for 2 minutes, allowing the spices to bloom.
3. Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils and carrots are tender.
4. Use an immersion blender to purée the soup, leaving a few chunks for texture. If using a regular blender, blend in batches.
5. Season with salt and pepper, and serve hot, garnished with fresh parsley.

This carrot and lentil soup is a nutritious powerhouse, with the combination of lentils and carrots offering a hearty and satisfying meal. The spices bring a warm and fragrant touch to the soup, while the lentils add a lovely, earthy depth. This dish is perfect for those looking for a filling, vegan-friendly option that doesn’t compromise on flavor. It’s easy to prepare and makes for an ideal meal that can be enjoyed any day of the week.

Carrot and Potato Soup

This carrot and potato soup is a comforting, creamy bowl of goodness that combines the sweetness of carrots with the smooth texture of potatoes. The rich, hearty flavors make it the perfect choice for a cold day or when you’re craving a warm, satisfying meal. The simplicity of the ingredients makes it easy to prepare, yet it delivers a deliciously creamy and filling soup.

Ingredients:

• 1 lb carrots, peeled and chopped
• 2 large potatoes, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 1/2 cup heavy cream or milk (optional)
• Fresh chives for garnish

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened.
2. Add the chopped carrots and potatoes to the pot. Stir in the thyme, salt, and pepper.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
4. Use an immersion blender to purée the soup until smooth. If using a regular blender, blend in batches.
5. Stir in the heavy cream or milk (if desired) to make the soup extra creamy.
6. Serve hot, garnished with fresh chives.

This carrot and potato soup is a simple yet satisfying dish. The creamy texture comes from both the potatoes and the optional cream, while the carrots lend a natural sweetness that balances out the flavors. It’s the kind of soup that can easily become a staple in your kitchen, as it’s both comforting and nutritious. Plus, it’s a versatile recipe—feel free to add in your favorite herbs or vegetables to make it your own.

Carrot and Kale Soup

This carrot and kale soup is a vibrant, nutrient-packed dish that combines the sweetness of carrots with the earthiness of kale. The addition of garlic and onions gives the soup a savory depth, while the kale adds a healthy boost of greens. It’s a delicious and wholesome option for those looking to add more vegetables to their diet without sacrificing flavor.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 bunch kale, stems removed and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Juice of 1/2 lemon
• Fresh parsley for garnish

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes until soft and fragrant.
2. Add the chopped carrots and oregano, stirring to coat the vegetables in the herbs and spices.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and let the soup simmer for 15 minutes, or until the carrots are tender.
4. Add the chopped kale to the pot and continue to simmer for another 5 minutes, until the kale is tender.
5. Use an immersion blender to purée the soup until smooth or blend in batches in a regular blender.
6. Stir in the lemon juice and season with salt and pepper.
7. Serve hot, garnished with fresh parsley.

This carrot and kale soup is a healthful and flavorful dish, loaded with vitamins and antioxidants. The kale adds a wonderful texture and a burst of green, while the carrots provide a sweet, comforting base. The lemon juice at the end brightens up the soup, giving it a fresh, zesty note. This soup is perfect for anyone looking to nourish their body while enjoying a delicious, hearty meal.

Carrot and Roasted Garlic Soup

This carrot and roasted garlic soup is a rich, flavorful dish that combines the sweetness of carrots with the savory depth of roasted garlic. Roasting the garlic before adding it to the soup enhances its natural sweetness and mellows its flavor, creating a smooth and velvety texture. This soup is perfect for garlic lovers and those looking for a gourmet twist on a classic carrot soup.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 head of garlic
• 1 medium onion, chopped
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper to taste
• 1/2 cup cream or milk (optional)
• Fresh thyme or parsley for garnish

Directions:

1. Preheat your oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, and wrap in foil. Roast in the oven for 30-35 minutes until soft and golden.
2. While the garlic roasts, heat olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes, until softened.
3. Add the chopped carrots and thyme, cooking for another 5 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the carrots are tender.
5. Squeeze the roasted garlic out of its skin and add it to the pot.
6. Use an immersion blender to purée the soup until smooth, or blend in batches in a regular blender.
7. Stir in the cream or milk (if desired) for extra richness and season with salt and pepper.
8. Serve hot, garnished with fresh thyme or parsley.

This carrot and roasted garlic soup is a flavorful and comforting dish, with the sweetness of carrots balanced by the deep, mellow flavor of roasted garlic. The garlic adds a richness that elevates the soup, making it feel luxurious without being overwhelming. The creamy texture makes it a satisfying meal on its own, and it pairs wonderfully with a slice of crusty bread.

Carrot and Sweet Potato Soup

This carrot and sweet potato soup is a deliciously creamy and naturally sweet dish. The combination of carrots and sweet potatoes creates a rich, velvety base, enhanced by warm spices like cumin and coriander. It’s a perfect fall or winter recipe, providing comfort and nourishment with every spoonful.

Ingredients:

• 1 lb carrots, peeled and chopped
• 2 medium sweet potatoes, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 1/2 cup coconut milk
• Fresh cilantro for garnish

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes, until softened.
2. Add the chopped carrots, sweet potatoes, cumin, and coriander. Stir to coat the vegetables with the spices.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 25-30 minutes, or until the vegetables are tender.
4. Use an immersion blender to purée the soup until smooth, or blend in batches in a regular blender.
5. Stir in the coconut milk for added creaminess and adjust the seasoning with salt and pepper.
6. Serve hot, garnished with fresh cilantro.

This carrot and sweet potato soup is a comforting, nutritious dish, with the sweet potatoes adding a rich, creamy texture. The spices, including cumin and coriander, enhance the sweetness of the vegetables while adding depth and warmth. The addition of coconut milk makes the soup luxuriously creamy, while the cilantro garnish provides a refreshing touch. This soup is an ideal choice for a cozy, wholesome meal.

Carrot and Tomato Soup

This carrot and tomato soup combines the sweetness of carrots with the acidity and richness of tomatoes, creating a balanced and flavorful soup. The roasted tomatoes enhance the depth of flavor, while the carrots bring a natural sweetness to the dish. It’s a simple yet satisfying soup that’s perfect for lunch or dinner.

Ingredients:

• 1 lb carrots, peeled and chopped
• 4 large tomatoes, roasted and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon sugar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Directions:

1. Preheat your oven to 400°F (200°C). Cut the tomatoes in half and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 20-25 minutes until softened and slightly caramelized.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes, until softened.
3. Add the chopped carrots, roasted tomatoes, basil, and sugar. Stir to combine.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
5. Use an immersion blender to purée the soup until smooth, or blend in batches in a regular blender.
6. Adjust seasoning with salt and pepper, then serve hot, garnished with fresh basil leaves.

This carrot and tomato soup offers a lovely balance of sweet and savory flavors. The roasted tomatoes bring a rich depth to the soup, while the carrots provide a natural sweetness that perfectly complements the acidity of the tomatoes. The addition of basil adds a fresh, aromatic note, making this soup both comforting and refreshing.

Carrot and Chickpea Soup

This carrot and chickpea soup is a protein-packed, hearty dish that combines the sweetness of carrots with the earthy flavor of chickpeas. The combination of vegetables, chickpeas, and spices creates a rich, flavorful soup that’s perfect for a satisfying lunch or dinner. It’s filling, nutritious, and full of vibrant flavors.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened.
2. Add the chopped carrots, chickpeas, cumin, and turmeric. Stir to combine and cook for 2-3 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the carrots are tender.
4. Use an immersion blender to purée the soup until smooth, or blend in batches in a regular blender.
5. Stir in the lemon juice and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This carrot and chickpea soup is a hearty and filling dish, with the chickpeas providing a great source of plant-based protein. The spices, particularly cumin and turmeric, add a warm, earthy flavor that complements the sweetness of the carrots. The lemon juice adds a refreshing citrus note, making this soup both comforting and nourishing. It’s a wonderful choice for anyone looking for a wholesome, satisfying meal that is easy to prepare.

Carrot and Apple Soup

This carrot and apple soup is a sweet and savory combination that balances the natural sweetness of carrots with the tartness of apples. The apples add a fresh, fruity dimension to the soup, making it perfect for those who enjoy a slightly sweet twist in their savory dishes. It’s a comforting and fragrant soup that works well as a starter or a light meal.

Ingredients:

• 1 lb carrots, peeled and chopped
• 2 medium apples (such as Granny Smith or Honeycrisp), peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/4 cup heavy cream (optional)
• Fresh parsley for garnish

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
2. Add the chopped carrots, apples, and cinnamon, stirring to combine.
3. Pour in the vegetable broth and bring to a boil. Lower the heat and simmer for 20-25 minutes, or until the carrots and apples are tender.
4. Use an immersion blender to purée the soup until smooth, or blend in batches in a regular blender.
5. Stir in the heavy cream (if using) for extra richness, and adjust the seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This carrot and apple soup offers a unique flavor profile, where the sweetness of the apples enhances the carrots’ natural flavors. The cinnamon brings a warm, aromatic element that elevates the dish, making it ideal for cozy fall and winter meals. The creamy texture makes the soup velvety, and the fresh parsley garnish adds a bright note.

Carrot and Butternut Squash Soup

This carrot and butternut squash soup is a velvety, smooth dish that combines the sweetness of carrots with the creamy, nutty flavor of butternut squash. The natural sweetness of both vegetables, combined with warming spices like nutmeg and ginger, creates a deeply satisfying and nutritious soup that is perfect for chilly days.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 small butternut squash, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• 1/4 cup coconut cream (optional)
• Fresh thyme for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
2. Add the chopped carrots, butternut squash, nutmeg, and ginger. Stir to combine and cook for 2-3 minutes.
3. Pour in the vegetable broth and bring to a boil. Lower the heat and simmer for 25-30 minutes, or until the vegetables are tender.
4. Use an immersion blender to purée the soup until smooth, or blend in batches in a regular blender.
5. Stir in the coconut cream (if using) and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh thyme.

This carrot and butternut squash soup is a rich, creamy, and comforting dish. The natural sweetness of the carrots and squash creates a smooth, velvety texture, while the spices of nutmeg and ginger add warmth and depth. The optional coconut cream enhances the soup’s creaminess, and the thyme provides a fresh, aromatic finishing touch. It’s a great soup for those looking for a wholesome, satisfying dish.

Carrot and Pea Soup

This carrot and pea soup is a bright, vibrant dish that brings together the sweet flavor of carrots with the mild, slightly sweet taste of peas. It’s a simple yet flavorful soup that’s light but satisfying, with a hint of herbs to elevate the freshness of the vegetables. It’s a wonderful choice for a light lunch or as part of a spring meal.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 1/2 cups frozen peas
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried mint
• Salt and pepper to taste
• Fresh mint leaves for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened.
2. Add the chopped carrots and mint, stirring to combine and cook for 2 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the carrots are tender.
4. Add the frozen peas to the pot and cook for an additional 5 minutes, until heated through.
5. Use an immersion blender to purée the soup until smooth, or blend in batches in a regular blender.
6. Adjust the seasoning with salt and pepper, then serve hot, garnished with fresh mint leaves.

This carrot and pea soup is light, fresh, and full of vibrant flavor. The peas add a lovely sweetness and a pop of color, while the mint provides a refreshing finish. The soup is simple to make yet very satisfying, and it’s a perfect dish for a light spring meal or as an appetizer to a larger dinner.

Note: More recipes​ are coming soon!