Potage Crecy
A Wholesome Recipe for Carrot Soup
30 minutes prep/20 minutes cooking/4 portions/Vegan
On chilly autumn evenings, nothing is more comforting than a steaming bowl of soup. And when it comes to flavor, health benefits, and vibrant colors, carrot soup is just the best. You can choose to make it very simply or you can choose to add aromatic spices and herbs. Share a warm, tasty carrot soup that brings your family together and nourishes everyone.
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It is my go-to when serving or delivering a meal for a vegan family. Alongside the soup, add a sourdough loaf & a dipping oil or plant butter. Make a green salad, fruit salad and or energy bites
Make sure not to substitute the vegetable broth.
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This recipe is the perfect example that eating healthy does not always cost a lot of money. You can bless a family for a low budget or have a diner party without breaking the bank.
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If you find yourself in front of a refrigerator full of old vegetables, include them all to the party. Make sure that you add 1 cup of broth for 1 cup of vegetables. You can choose to roast the vegetables in the oven with a coat of olive oil for 25 minutes at 325 degrees. Rather than serving this as a whole meal for 4 adults, you can choose to serve it in small ramequin beside a chicken potpie for 6 adults.
Ingredients
Olive oil, for sautéing.
1 large onion finely chopped.
3 cloves of garlic, minced.
2 pounds of fresh carrots peeled and roughly chopped—approximately 4 cups of big pieces.
1 small potato peeled and chopped.
1 box of vegetable broth 32oz
1 tsp of salt, pepper to taste
Fresh herbs of your choice. I like parsley, sage, thyme, rosemary and basil. Use at least one leaf of each to start. You can add more as you go. This step comes near the end, so you’ll have the chance to taste and adjust to your preference.
If you would like, you can also use 1/2 tsp of each of those spices: ground cumin, ground coriander, ground ginger, and turmeric. This is completely up to you. If youd rather have a softer & sweeter taste, you can totally forbid using those spices.
Steps
In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onions and sauté until they turn translucent. Add the garlic and cook, stirring until it becomes aromatic.
Add the chopped carrots & potatoes to the pot and stir well. Cook for a few minutes, allowing the carrots to soften slightly and release their natural sweetness.
If you wish to add extra flavor to your sweetness, sprinkle the ground cumin, coriander, ginger, and turmeric powder over the carrots. Stir to coat the vegetables evenly and let the spices bloom for a few seconds, releasing their flavors.
Pour the vegetable broth into the pot, covering the carrots and spices. Increase the heat to medium-high until the broth reaches a gentle boil. Reduce the heat to low and cover the pot. Allow the soup to simmer for about 20-30 minutes until the carrots are tender. You can also let it simmer on low for an hour if you have time on hand.
Once the carrots are tender, remove the pot from the heat. Add your choice of fresh herbs and using an immersion blender or regular blender, puree the soup until smooth and velvety. Be cautious while blending the hot soup and, if using a regular blender, do so in batches.
Return the soup to low heat and season with salt and pepper according to your taste. Allow the flavors to meld together for a few more minutes.
Poor the carrot soup into bowls, and garnish with a sprinkle of your choice of fresh herbs. The vibrant green color of the herbs will beautifully contrast the vivid orange of the soup, adding freshness to your dish.
Serve the carrot soup while hot, alongside a crusty bread with a slice of brie. Its creamy texture and a flavor will uplift your spirits and nourish your body.
You can keep this recipe up to 5 days in the refrigerator. I personally prefer not to freeze this recipe, the consistency of the carrots is not ideal when thawed, it divides.
