20+ Easy and Flavourful Fideo Soup Recipes to Savor This Season

Fideo soup is a beloved comfort food in many cultures, particularly in Mexican cuisine, where it is known for its hearty yet delicate flavors.

The name “fideo” refers to a type of pasta, typically short noodles, which are sautéed and then simmered in a savory broth, making for a simple yet satisfying dish.

Fideo soup can be made in numerous ways, from classic brothy soups to more substantial, creamy versions.

Whether you’re craving something light and fresh or a rich, indulgent meal, there’s a fideo soup recipe for every occasion.

In this post, we’ve rounded up over 20 incredible fideo soup recipes that will not only warm you up but also delight your taste buds with their savory flavors and textures.

From traditional fideo soup with tomatoes and garlic to creative takes with vegetables, chicken, or even seafood, these recipes are sure to become staples in your kitchen.

Whether you’re new to making fideo soup or looking to expand your repertoire, you’ll find something perfect for your next meal.

Let’s dive into the world of fideo soup and explore the many variations that will leave you feeling satisfied and comforted.

20+ Easy and Flavourful Fideo Soup Recipes to Savor This Season

Fideo soup is a versatile, flavorful dish that can be easily customized to suit your taste preferences.

With so many variations to choose from, it’s no wonder why this dish remains a favorite in households around the world.

From its simple ingredients to its ability to transform into something deliciously complex, fideo soup is the perfect comfort food for any occasion.

Whether you prefer a light broth or a creamy, hearty meal, you can find a recipe that hits the spot.

So, gather your ingredients, grab your spoon, and get ready to enjoy these 20+ incredible fideo soup recipes—each one a bowl of pure warmth and comfort.

Classic French Onion Soup

This hearty, comforting French Onion Soup is a perfect balance of savory caramelized onions, rich beef broth, and a cheesy, crunchy topping. It’s a warm, satisfying dish that is both elegant and simple to prepare, making it ideal for cozy evenings or special occasions.

Ingredients:

• 4 large onions, thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp sugar
• 4 cups beef broth
• 1 cup dry white wine
• 2 cloves garlic, minced
• 1 bay leaf
• 1 tsp thyme
• Salt and pepper, to taste
• 1 baguette, sliced into 1-inch pieces
• 1 ½ cups grated Gruyère cheese

Directions:

1. In a large pot, melt the butter and olive oil over medium heat. Add the onions and cook, stirring occasionally, for about 30 minutes, until the onions are deeply caramelized. Stir in the sugar to help the caramelization process.
2. Add the garlic, bay leaf, and thyme to the onions and cook for another minute. Pour in the wine to deglaze the pot, scraping up any browned bits from the bottom.
3. Add the beef broth, season with salt and pepper, and bring the soup to a simmer. Cook for about 30 minutes to allow the flavors to meld together.
4. While the soup simmers, preheat your oven to 400°F (200°C). Place the baguette slices on a baking sheet and toast in the oven for 5-7 minutes until golden brown.
5. To serve, ladle the soup into oven-safe bowls. Place a slice of toasted baguette on top of each bowl, then sprinkle generously with Gruyère cheese.
6. Place the bowls under the broiler for 3-5 minutes until the cheese is bubbly and golden brown.

This soup’s velvety texture and rich flavors are perfect for warming up on a cold day. The combination of slow-cooked onions and melted cheese makes it incredibly satisfying. It’s a timeless classic that never fails to impress.

Spicy Tomato Basil Soup

A vibrant and zesty tomato soup, infused with fresh basil and a hint of heat, this Spicy Tomato Basil Soup is the perfect balance of bold flavors and comforting warmth. The spiciness can be adjusted to your liking, making it versatile for anyone who enjoys a little kick in their soup.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup vegetable broth
• 1 tsp red pepper flakes (adjust to taste)
• 1 tsp sugar
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 cup fresh basil leaves, chopped
• ½ cup heavy cream (optional for a creamy version)

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes until soft and fragrant.
2. Stir in the crushed tomatoes, vegetable broth, red pepper flakes, sugar, and oregano. Bring the soup to a simmer and cook for 20-25 minutes, allowing the flavors to combine.
3. Add salt and pepper to taste. If you prefer a creamier texture, stir in the heavy cream and cook for an additional 5 minutes.
4. Remove the soup from the heat and stir in the fresh basil leaves. Use an immersion blender or regular blender to blend the soup until smooth and creamy.
5. Serve hot, garnished with extra basil or a swirl of cream if desired.

This soup is a fresh take on the classic tomato soup, with the added complexity of basil and a spicy twist. The warmth from the red pepper flakes makes it a great dish for any time of year, offering a satisfying and comforting bowl of flavors.

Creamy Broccoli Cheddar Soup

Creamy Broccoli Cheddar Soup is a rich and indulgent dish that combines the earthy flavors of broccoli with the sharp, tangy taste of cheddar cheese. It’s a satisfying and creamy soup that’s perfect for lunch or dinner, and it’s sure to please even picky eaters.

Ingredients:

• 2 tbsp butter
• 1 onion, chopped
• 3 cups broccoli florets
• 2 cups chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• Salt and pepper, to taste
• 1 tsp garlic powder (optional)

Directions:

1. Melt the butter in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the broccoli florets and chicken broth to the pot. Bring to a simmer and cook for about 15-20 minutes until the broccoli is tender.
3. Stir in the milk and heavy cream, cooking for an additional 5 minutes to allow the soup to thicken slightly.
4. Use an immersion blender to blend the soup until smooth or leave some chunks for texture, depending on your preference.
5. Stir in the shredded cheddar cheese until melted and smooth. Season with salt, pepper, and garlic powder.
6. Serve hot, topped with extra cheese if desired.

The creamy texture and cheesy goodness of this soup make it a family favorite. The addition of broccoli provides a nutritious touch, while the cheddar adds richness and depth. It’s the ultimate comfort food, ideal for a chilly day or when you need a quick, hearty meal.

Lentil and Vegetable Soup

This hearty Lentil and Vegetable Soup is packed with protein-rich lentils and a variety of colorful vegetables, creating a nourishing and filling dish. The flavors meld together beautifully, making it perfect for a cozy dinner or as a healthy, satisfying lunch option.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried thyme
• 1 tsp cumin
• Salt and pepper, to taste
• 2 cups spinach or kale, chopped
• 1 tbsp lemon juice (optional)

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for about 5-7 minutes until softened.
2. Add the garlic, dried thyme, and cumin, cooking for an additional minute until fragrant.
3. Stir in the lentils, vegetable broth, diced tomatoes, salt, and pepper. Bring to a boil, then reduce the heat to a simmer. Cook for 30-35 minutes until the lentils are tender.
4. Add the chopped spinach or kale and cook for an additional 5 minutes, until the greens are wilted and tender.
5. Finish the soup with a squeeze of lemon juice, if desired, to brighten the flavors.
6. Serve hot, garnished with extra herbs or a drizzle of olive oil.

This soup is a comforting, nutrient-packed meal that’s filling and satisfying without being heavy. The lentils provide a great source of protein, while the vegetables offer a variety of vitamins and minerals. Perfect for meal prep, it’s an easy dish to make in large batches for several meals.

Butternut Squash Soup

A velvety, creamy soup, this Butternut Squash Soup is naturally sweet with a hint of savory flavor. The smooth texture of roasted squash combined with a touch of ginger and cinnamon makes it a comforting dish that’s perfect for fall or winter.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• Salt and pepper, to taste
• 1/2 cup coconut milk (optional for extra creaminess)
• Fresh parsley or thyme, for garnish

Directions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it in a single layer on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
2. In a large pot, heat a little more olive oil over medium heat. Add the onion and garlic, cooking for about 5-7 minutes until softened.
3. Add the roasted squash to the pot, followed by the vegetable broth, ginger, cinnamon, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook for about 10-15 minutes to blend the flavors.
4. Use an immersion blender to puree the soup until smooth. If you prefer a creamier texture, stir in the coconut milk and heat through.
5. Serve hot, garnished with fresh parsley or thyme.

This soup’s rich and creamy texture makes it the ultimate comfort food. The natural sweetness of the butternut squash is beautifully complemented by the warming spices, making it a delightful soup to enjoy on chilly days.

Chicken Tortilla Soup

A flavorful and hearty soup, Chicken Tortilla Soup is a perfect balance of tender chicken, zesty tomatoes, and a hint of spice, all topped with crispy tortilla strips. It’s an easy-to-make, filling meal that works well for both busy weeknights and gatherings.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• 2 cups cooked chicken, shredded
• 1 cup corn kernels (fresh or frozen)
• 1 cup black beans, drained and rinsed
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Tortilla strips, for topping

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5-7 minutes until softened.
2. Stir in the diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
3. Add the shredded chicken, corn, black beans, and cilantro. Simmer for another 10 minutes to heat through.
4. Ladle the soup into bowls, and top with tortilla strips, extra cilantro, and a squeeze of lime juice.
5. Serve hot, garnished with more lime wedges and fresh toppings.

This soup is a flavorful and filling meal that combines comforting textures with vibrant, zesty flavors. The crispy tortilla strips provide a wonderful contrast to the tender chicken and vegetables, while the spices create a delicious depth of flavor. A fantastic choice for a family dinner or when you want to impress guests with minimal effort.

Mushroom Barley Soup

This Mushroom Barley Soup is an earthy, hearty, and nourishing dish, filled with tender mushrooms and nutty barley. The combination of rich broth and savory vegetables makes it a comforting option for cold days, providing both warmth and nutrition in every spoonful.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups sliced mushrooms (button, cremini, or a mix)
• 1 cup pearl barley, rinsed
• 6 cups vegetable broth
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper, to taste
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 tbsp soy sauce (optional for depth of flavor)
• Fresh parsley, chopped (for garnish)

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and cook for about 5-7 minutes until softened.
2. Stir in the sliced mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.
3. Add the barley, vegetable broth, thyme, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce the heat to low and simmer for 35-40 minutes, until the barley is tender.
4. Stir in the carrots, celery, and soy sauce (if using). Continue to simmer for another 15 minutes, until the vegetables are tender and the soup is flavorful.
5. Remove the bay leaf, and taste the soup, adjusting seasoning if needed.
6. Serve hot, garnished with fresh parsley.

This Mushroom Barley Soup is perfect for a cozy meal, with the barley providing a satisfying texture and the mushrooms adding depth. It’s a delicious, wholesome soup that is both filling and nourishing, making it a great choice for a light yet hearty dinner.

Sweet Potato and Black Bean Soup

Sweet Potato and Black Bean Soup is a vibrant and nutritious dish, combining the sweetness of roasted sweet potatoes with the savory flavors of black beans and spices. This soup is filling, packed with fiber and antioxidants, and makes for a healthy, comforting meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 1/2 tsp smoked paprika (optional for a smoky flavor)
• 1 lime, cut into wedges
• Fresh cilantro, chopped (for garnish)

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and cook for about 5 minutes until softened and fragrant.
2. Add the cubed sweet potatoes, black beans, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes are tender.
3. Use an immersion blender to puree the soup until smooth, or leave it chunky for a more rustic texture.
4. Serve hot, garnished with a squeeze of lime juice and fresh cilantro.

This Sweet Potato and Black Bean Soup is the perfect balance of sweet, savory, and spicy, offering a wholesome meal that’s comforting and packed with nutrients. The smooth texture and vibrant colors make it a visually appealing dish, while the combination of flavors will leave you satisfied and nourished.

Split Pea Soup

A classic, hearty soup, Split Pea Soup is a filling and nutritious dish, made with tender split peas and vegetables. The smoky flavor from the ham or bacon (optional) adds richness to the broth, making this a wonderfully comforting meal perfect for cooler weather.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 ½ cups dried split peas, rinsed
• 6 cups vegetable or chicken broth
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper, to taste
• 1 ham bone or 2 cups diced ham (optional)
• 1 tbsp lemon juice (optional, for brightness)

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook for about 7-8 minutes, stirring occasionally, until softened.
2. Stir in the split peas, broth, thyme, bay leaf, salt, and pepper. Add the ham bone or diced ham, if using. Bring to a boil, then reduce the heat and simmer, covered, for 45-60 minutes until the peas are tender and the soup has thickened.
3. Remove the ham bone, if used, and shred any remaining meat. Return the meat to the soup and discard the bone.
4. Taste and adjust seasoning with salt, pepper, and lemon juice if desired.
5. Serve hot, garnished with fresh herbs or a sprinkle of croutons.

This Split Pea Soup is both comforting and filling, with the earthy split peas and smoky ham adding layers of flavor. It’s an ideal soup for a cold day, providing both warmth and nourishment in a single bowl. Perfect for a make-ahead meal, as the flavors only deepen over time.

Pea and Mint Soup

Pea and Mint Soup is a light, refreshing soup that combines the sweetness of peas with the cool, aromatic flavor of mint. This vibrant soup is perfect for spring or summer, offering a refreshing yet satisfying meal that’s full of nutrients and flavor.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups frozen or fresh peas
• 4 cups vegetable broth
• 1 tsp lemon zest
• Salt and pepper, to taste
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp fresh lemon juice
• Greek yogurt or sour cream (for garnish, optional)

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for about 5 minutes, until softened and fragrant.
2. Add the peas, vegetable broth, and lemon zest to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until the peas are tender.
3. Remove from the heat and stir in the chopped mint leaves and lemon juice. Use an immersion blender to blend the soup until smooth, or leave it chunky for a more textured soup.
4. Season with salt and pepper to taste.
5. Serve hot or cold, garnished with a dollop of Greek yogurt or sour cream if desired.

This Pea and Mint Soup is light and vibrant, making it an ideal choice for warmer months or when you need a quick, refreshing dish. The mint adds a unique twist to the sweet peas, creating a soup that feels both revitalizing and comforting. It’s perfect for a light lunch or as a starter to a bigger meal.

Cabbage and Potato Soup

Cabbage and Potato Soup is a simple yet hearty dish that combines earthy potatoes and cabbage with flavorful broth. This soup is nourishing and comforting, ideal for a filling meal that’s both budget-friendly and nutritious.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1 small head of cabbage, shredded
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened and fragrant.
2. Add the diced potatoes and vegetable broth to the pot, then bring to a boil. Reduce the heat to simmer and cook for about 10-15 minutes until the potatoes are tender.
3. Stir in the shredded cabbage, thyme, and bay leaf. Simmer for another 20 minutes until the cabbage is tender and the flavors are well combined.
4. Remove the bay leaf and season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This Cabbage and Potato Soup is a simple, hearty meal that’s perfect for cooler weather. The cabbage adds a slightly sweet, mild flavor, while the potatoes contribute a creamy, comforting texture. This soup is ideal for anyone looking for a nutritious and filling dish that’s easy to make and won’t break the bank.

Roasted Cauliflower Soup

Roasted Cauliflower Soup is a creamy, velvety dish that brings out the nutty sweetness of roasted cauliflower, paired with garlic and onions. This soup is rich and satisfying, yet light enough to be enjoyed year-round. The roasting process adds depth to the cauliflower, making it a comforting, wholesome meal.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp thyme
• ½ cup heavy cream (optional for extra creaminess)
• Fresh chives, chopped (for garnish)

Directions:

1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, until golden brown and tender.
2. While the cauliflower roasts, heat a little olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until softened and fragrant.
3. Add the roasted cauliflower to the pot, followed by the vegetable broth and thyme. Bring to a boil, then reduce the heat and simmer for 10 minutes to let the flavors meld.
4. Use an immersion blender to blend the soup until smooth and creamy. Stir in the heavy cream for extra richness if desired.
5. Serve hot, garnished with fresh chives.

Roasted Cauliflower Soup has a rich, creamy texture with a subtle smokiness from the roasted cauliflower. This dish is a perfect example of how simple ingredients can come together to create something incredibly flavorful. It’s a comforting, satisfying meal, ideal for colder months or when you want something that feels indulgent but is still light and healthy.

Tomato Basil Soup

Tomato Basil Soup is a classic favorite that combines the tangy sweetness of ripe tomatoes with the fresh, aromatic taste of basil. This soup is a comforting choice for any season, whether paired with a grilled cheese sandwich or enjoyed on its own for a light yet satisfying meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups ripe tomatoes, chopped (or 2 cans of whole peeled tomatoes)
• 2 cups vegetable broth
• 1 tsp sugar (optional, to balance acidity)
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
• 1/2 cup heavy cream (optional, for a creamy version)

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for about 5-7 minutes until soft and fragrant.
2. Add the chopped tomatoes (or canned tomatoes), vegetable broth, sugar, oregano, salt, and pepper. Bring to a boil, then reduce the heat to simmer. Cook for 20-25 minutes, stirring occasionally.
3. Once the tomatoes have broken down, use an immersion blender to puree the soup until smooth. For a chunkier texture, blend partially.
4. Stir in the fresh basil leaves and cook for another 5 minutes.
5. Optional: Add heavy cream for a creamy texture and stir well.
6. Serve hot, garnished with extra basil.

Tomato Basil Soup is the epitome of comfort food, with its vibrant, sweet-tangy flavor complemented by the aromatic basil. It’s perfect for a cozy meal that’s both satisfying and light. Whether served alone or with a side, it never disappoints and brings the taste of summer into every bowl.

Zucchini and Leek Soup

This Zucchini and Leek Soup is a simple yet flavorful option for a light, healthy meal. The sweetness of the zucchini combined with the mild, onion-like flavor of leeks creates a balanced and soothing dish that’s perfect for those seeking a light but satisfying soup.

Ingredients:

• 1 tbsp olive oil
• 2 leeks, cleaned and sliced
• 2 medium zucchinis, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp thyme
• Salt and pepper, to taste
• 1/2 cup cream or coconut milk (optional for extra creaminess)
• Fresh parsley or chives, chopped (for garnish)

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the sliced leeks and garlic, and sauté for about 5 minutes until softened and fragrant.
2. Add the chopped zucchinis, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, until the zucchinis are tender.
3. Use an immersion blender to blend the soup until smooth. For a thicker texture, leave a few zucchini pieces intact.
4. Optional: Stir in cream or coconut milk for added richness.
5. Serve hot, garnished with fresh parsley or chives.

This Zucchini and Leek Soup is light and soothing, yet packed with flavor. The zucchini provides a delicate, mildly sweet flavor that pairs perfectly with the earthiness of the leeks. It’s a great choice for anyone looking for a healthy, low-calorie meal that still offers plenty of comfort and nourishment.

Carrot Ginger Soup

Carrot Ginger Soup is a vibrant, zesty, and naturally sweet soup, with the earthy flavor of carrots complemented by the warming kick of fresh ginger. This soup is perfect for cold weather, offering a nutritious and flavorful dish that is both light and filling.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups carrots, peeled and chopped
• 1-inch piece of fresh ginger, peeled and grated
• 4 cups vegetable broth
• 1 tsp ground cumin
• Salt and pepper, to taste
• 1/2 cup coconut milk (optional for extra creaminess)
• Fresh cilantro, chopped (for garnish)

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
2. Stir in the chopped carrots and grated ginger. Cook for another 5 minutes, letting the flavors meld together.
3. Add the vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 25-30 minutes until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth.
5. Optional: Stir in coconut milk for extra creaminess.
6. Serve hot, garnished with fresh cilantro.

This Carrot Ginger Soup is bright and flavorful, with the natural sweetness of the carrots beautifully balanced by the spicy heat of ginger. It’s a fantastic choice for a light, healthy meal with plenty of depth, perfect for those who enjoy a bold yet soothing flavor profile.

Note: More recipes​ are coming soon!