I'm a soup addict. Seriously, almost every single day that's what I crave for lunch.
I had some extra carrots on hand that I knew I needed to use up so I thought why not make some tasty soup out of them? So I put on my baker hat and started cooking away whipping up a tasty, delicious and super simple Carrot Soup recipe that does not disappoint! Enjoy -
- 2-3 tbsp olive oil
- 1/2 large yellow onion diced
- 1/2 red bell pepper diced
- 1 tbsp minced garlic
- 1 tsp cinnamon
- 1 tsp paprika
- 1 tbsp brown sugar
- Salt & pepper to taste
- 4 scrubbed large carrots diced
- 1 bay leaf
- 2 1/2 cups vegetable stock (should cover sauteed vegetable mixture entirely, but not too much unless you like a thinner soup)
- 1/2 cup sour cream (optional)
- 1/2 cup sharp cheddar cheese (optional)
Heat olive oil in medium sauce pan and saute onion, red pepper, garlic, cinnamon, paprika, brown sugar, salt, and pepper until onions turn translucent.
Add in diced carrots, bay leaf and vegetable stock (adjust amount of vegetable stock if you like a thinner soup).
Cover and simmer until carrots are soft. I found that this took about 20 minutes. Once carrots are soft remove bay leaf and turn down heat to low.
At this point you can move to step 6 if you do not prefer adding any sour cream or sharp cheddar cheese to keep the dish vegan/vegetarian.
Add in your sour cream and sharp cheddar and mix in until fully incorporated.
Next, you can choose how you want to blend and how much you'd like to blend your soup. I personally enjoy a little bit of texture in my soups so I didn't over-blend where it was completely smooth. To do this I used a small hand held blender and blended right in the pan. I found this to be the easiest way to blend, but you can use your own blender of choice and get it to the perfect texture you desire!
Once all blended you're ready to eat! I love topping mine with some dill and sharp cheddar, but you can mix it up however you prefer. Enjoy -