Classic carrot puree soup

Classic carrot puree soup is a delicious and comforting dish that's also quite simple to make. Here’s a basic recipe for you:

Ingredients

• 1 lb (450 g) carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium potato, peeled and chopped (for extra creaminess)
• 4 cups (1 liter) vegetable or chicken broth
• 2 tbsp olive oil
• 1 tsp ground cumin (optional, for a bit of warmth)
• Salt and pepper, to taste
• 1/2 cup (120 ml) heavy cream or coconut milk (optional, for added richness)
• Fresh parsley or chives, chopped (for garnish)

Instructions

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional minute.

2. Cook the Carrots and Potato: Add the chopped carrots and potato to the pot. Cook for about 5 minutes, stirring occasionally.

3. Add the Broth: Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the vegetables are tender, about 20 minutes.

4. Puree the Soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. If you prefer a super smooth texture, you can strain the soup through a fine-mesh sieve.

5. Season and Finish: Return the soup to the pot (if using a blender), stir in the ground cumin if desired, and season with salt and pepper to taste. If using, stir in the heavy cream or coconut milk.

6. Serve: Ladle the soup into bowls and garnish with chopped parsley or chives. Serve hot.

This soup pairs wonderfully with crusty bread or a simple salad. Enjoy!