Spiced Carrot Soup With Crème Fraîche

Matte Black Bowls
by Matte Black Bowls
6 People
50 min

Immerse your senses in the delightful Spiced Carrot Soup with Crème Fraîche. This vibrant dish begins with perfectly chopped carrots sautéed alongside onions and garlic. A melody of ground cumin, coriander, ginger, and cayenne pepper transforms the pot into a fragrant haven.

Simmering in vegetable or chicken broth, the carrots become tender, setting the stage for a smooth blend. Coconut milk adds a rich note, creating a creamy crescendo. Season with salt and pepper for balance.


This spiced carrot soup with crème fraîche is not only delicious but also nutritious, making it a perfect choice for a cozy meal. I hope you enjoy

Spiced Carrot Soup With Crème Fraîche
Recipe details
  • 6  People
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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Ingredients
  • 1 kg (about 4 cups) carrots, peeled and chopped
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1/4 tsp cayenne pepper (adjust to taste)
  • 4 cups vegetable or chicken broth
  • 1 cup coconut milk
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Crème fraîche, for serving
  • Fresh cilantro or parsley, chopped (for garnish)
Instructions
Prepare the Vegetables:
Peel and chop the carrots into uniform pieces.
Finely chop the onion and mince the garlic.
Sauté Aromatics:
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and garlic, sauté until softened and translucent.
Spice it Up:
Add the ground cumin, ground coriander, ground ginger, and cayenne pepper to the pot. Stir well to coat the onions and garlic in the spices.
Cook the Carrots:
Add the chopped carrots to the pot and sauté for a few minutes to allow the spices to coat the carrots.
Simmer:
Pour in the vegetable or chicken broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer until the carrots are tender (about 20-25 minutes).
Blend:
Using an immersion blender or transferring the soup in batches to a blender, blend the soup until smooth and creamy.
Add Coconut Milk:
Stir in the coconut milk, and continue to cook over low heat for an additional 5-10 minutes.
Season:
Season the soup with salt and pepper according to your taste.
Serve:
Ladle the soup into bowls. Swirl a spoonful of crème fraîche into each bowl.
Garnish:
Garnish with fresh cilantro or parsley for a burst of freshness.
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