Creamy Carrot Soup Recipe (2024)

FAQs

How does Gordon Ramsay make carrot soup? ›

Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4 mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1 min. Add the stock and bring to the boil, cover and simmer for 20 mins or until the carrots are really tender.

Possibilities include cream, coconut milk, yogurt, or even pureed avocado. If you choose coconut milk, be aware that it will impart a sweet, coconut flavor, which might not be right for every soup. Yogurt will add tanginess.

While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Start with the basics. Ensure you've added enough salt and black pepper.

Carrots are loaded with nutrition, including fiber, vitamin A, vitamin C and calcium. And while it's true that carrots are good for eye health, their antioxidants also help protect your heart, skin, brain and immune system while reducing inflammation.

Yes, you can definitely add cream to your soup. Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.

But depending on the type of soup, you can add heavy cream or even sour cream to get a delicious richness and creaminess.

Soup Thickening Method: Cornstarch Slurry

About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Why are my carrots not softening in soup? ›

The simple solution to this is to add the acidic component toward the very end of cooking. You can also cook vegetables separately until they're as soft as you want them and then add them to the main pot. And look on the bright side, at least you'll never get mushy vegetables!

The peel of steamed carrots can be tough, dry, and extra chewy. But if you're making stock, using in a roast, stewing in a slow cooker, juicing, or pureeing for soup, give those carrots a good scrub with a stiff vegetable brush to remove the dirt and debris, then put them straight into your dish if you like.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

Adding starchy foods like rice, potatoes, pasta, and beans can also help thicken up a soup while adding texture and body. As they cook, they release starches, creating a thicker consistency. Beans and potatoes are an especially great choice for making creamy, dairy-free vegetarian or vegan soups.

As well as adding flavor, vinegar can preserve food, improve the appearance of a dish, and even fill in for missing ingredients. For example, if you've run out of fresh lemon or lime, you can always use ½ teaspoon of vinegar in place of a teaspoon of citrus juice for that flavorsome tang!

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Carrot Soup Recipe Ingredients

The creamy base of the soup comes purely from the pureed carrots. Here's what else makes it so darn good: Ginger adds a lovely freshness and plays well with the carrots' sweetness. Onion and garlic give it depth of flavor.

i used about 5 carrots, a tiny bit of celery (about a finger's length?), about a thumbnail sized bit of ginger and some home made stock (the stock tastes fine) pinch of sugar, a teaspoon of cumin and some salt and pepper. I was able to save it by putting some chilli in it which covered the bitterness.