A homemade carrot soup recipe that tastes fabulous and is simply flavourful and delicious. A thick creamy soup but needs absolutely no cream to enhance the flavours. ! It’s the best carrot soup with slight basil undertones you will enjoy.
Prep Time20 minutesmins
Cook Time30 minutesmins
Course: Appetizer, Soups
Cuisine: French
Keyword: Carrot Dishes, Easy Dinner ready under #30minutes, Light meal
Peel the carrots and chop them. I prefer to slice them in circles.
In a deep pot heat, the 1 tablespoon of oil add the onion and cook, stirring occasionally let the onion become translucent, 5 to 7 minutes.
Add the garlic, cook, stirring constantly till the raw smell goes away.
Add the carrots slices and stir occasionally till they soften a bit about 5-7 minutes depending on the thickness of the carrots.
Add the mushrooms and potatoes cook till the mushrooms soften.
Add the peeled and pureed tomatoes, stock/water, chilli powder, basil and salt. Bring to a boil for 20 minutes, for the flavours to come together.
Switch off the heat and let the soup cool for some time. Blend with an immersion mixer.
Add the butter, black pepper and simmer. Adjust the seasonings, thickness by adding the additional water.
Serve as per individual preferences with or without cream.
You can also add a dash of lemon juice to pep the soup a little.
Notes
If you are planning to use the blender cool the mixture completely then blend. Please take care if the mixture is hot it can splash out of the mixer jar. Even while opening the jar take care steam is very hot.
Please do not fill over the maximum limit. You can blend 2 times or more. It is better to be safe than sorry.
You can also add a dash of lemon juice to pep the soup a little.