10 delicious and super easy recipes

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With cold coming, nothing better than a carrot soup and warm, right? Besides warming you up, this soup brings delicious flavors, is healthy and very easy to make. See, in the sequence, 10 alternatives for you to taste this dish!

1. Carrot soup fit

Ingredients

• Olive oil to taste
• 2 cloves minced garlic
• 1 chopped onion
• 4 medium chopped peeled carrots
• Turmeric and salt to taste
• About 30 g minced ginger
• 1 liter boiling water

Directions

1. In a pan, place the olive oil, garlic and onion;
2. Saute a little and add the carrots, turmeric, salt and ginger;
3. Stir and add the water;
4. Boil until the carrots are cooked;
5. After that, beat with a mixer to get creamy;
6. And it’s ready to go!

2. Carrot soup from blender

Ingredients

• 2 tablespoons of olive oil
• ½ onion, minced
• 3 cloves minced garlic
• Salt to taste
• Paprika to taste
• Black pepper to taste
• 4 cups water
• 1/2 cup cooked carrots
• 1/2 cup cooked parsley
• Chives to taste

Directions

1. In a hot pan, place the olive oil, onion, garlic, salt, paprika and black pepper;
2. Stir and add the water;
3. Let it boil, and after that, add in the blender this broth, the carrot and the parsley-potato;
4. Blend for 1 minute and transfer to a container for serving;
5. Finish with the scallion on top!

3. Carrot soup with ginger

Ingredients

• About 2 tablespoons of olive oil
• ½ onion, minced
• 1 clove garlic, minced
• 2 ½ diced carrots
• Salt to taste
• Ginger zest to taste
• ¾ gallon of water with chicken stock or other of your choice
• Black pepper to taste
• Parsley to taste

Directions

1. In a pressure cooker or conventional pan, put the olive oil, onion and garlic;
2. Fry until the onion is wilted and add the carrots, salt and ginger zest;
3. Stir everything together and add the water with the chicken stock;
4. Let cook for about 10 minutes in a pressure cooker or 20 minutes in a conventional pot;
5. After that, remove from heat and beat everything in a blender;
6. To serve, add black pepper and parsley!

4. Creamy carrot soup

Ingredients

• 2 tablespoons of olive oil
• 1 medium onion cut into wedges
• 4 medium carrots cut into slices
• 1 envelope vegetable stock
• 1 liter of water
• 1 teaspoon salt
• Approximately 3 tablespoons light cream
• Parsley to taste

Directions

1. In a pan, put the olive oil and onion. Then, stir;
2. When the onion picks up a little coloring, add the carrots, vegetable stock, and water;
3. Mix well, and when it begins to boil, leave for another 20 minutes;
4. Beat all in a blender with the salt;
5. Transfer to a saucepan and add the heavy cream;
6. Cook for 5 minutes, stirring constantly;
7. Finally, place in a serving bowl and garnish with the parsley.

5. Vegan creamy carrot soup

Ingredients

• 2 chopped carrots
• 500 ml water
• 500 ml homemade coconut milk
• 2 tablespoons olive oil
• ½ onion, minced
• 2 cloves minced garlic
• 3/4 teaspoon sea salt
• ¼ teaspoon curry
• Parsley to taste

Directions

1. In a saucepan, place the carrots with the water to cook;
2. Then put the cooked carrots in a blender with the coconut milk;
3. Blend for a few minutes until it becomes a cream;
4. Now, in a saucepan, place the olive oil, onion and garlic;
5. Mix and add the cream gradually;
6. Stir well until incorporated and add the salt, as well as the curry;
7. Once it starts to boil, turn off the heat and serve with the parsley to garnish!

6. Creamy carrot soup with curry

Ingredients

• 2 tablespoons of olive oil
• 1 large onion, thinly sliced
• 500 g chopped carrot
• ½ teaspoon salt
• 500 ml vegetable stock
• 1 teaspoon curry or saffron
• 1 box heavy cream
• Parsley to taste

Directions

1. In a pan, place the olive oil and the onion. Sauté until golden brown;
2. Add the carrot, salt, and vegetable broth;
3. Cook until carrot is softened and blend everything with a mixer or in a blender;
4. When it becomes the consistency of puree, add the curry and cream;
5. Stir and finish with the parsley.

7. Carrot and potato soup

Ingredients

• 2 tablespoons of olive oil or butter
• 1 medium onion, minced
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 chopped potato
• 3 chopped large carrots
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 ½ liters of boiling water
• Green chives to taste

Directions

1. Start by putting in a pan the olive oil and the onion;
2. When it starts to brown, add the garlic and saute 1 to 2 minutes;
3. Then add the ginger, potato and carrots;
4. Season with the paprika, salt and black pepper;
5. Stir and add the water. Let it cook for 20 minutes;
6. Then beat with a mixer or in a blender until it becomes a cream;
7. Salt and pepper again, finishing with the green smell!

8. Carrot and pumpkin soup

Ingredients

• 2 tablespoons olive or coconut oil
• 3 cloves minced garlic
• 1 teaspoon salt
• ½ onion, minced
• 2 cups cabotiá squash
• 1 cup carrots
• Black pepper to taste
• Chopped ginger to taste
• 400 ml water
• Chives to taste

Directions

1. In a pan, place the olive oil, garlic, salt and onion;
2. As soon as it starts to brown, add the pumpkin, carrot, black pepper and ginger;
3. Stir and add the water. Let it boil, and when it reaches the point where you can stick a fork in it, remove from the fire;
4. Beat in a blender until it becomes a cream, transfer to a container, and finish with the chives on top.

9. Carrot soup with chicken

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 3 carrots, sliced
• 1 envelope chicken stock
• 1 ½ liters of boiling water
• 1 dessertspoon grated ginger
• ½ cup heavy cream
• Salt to taste
• 2 chicken breast fillets seasoned with salt and black pepper
• Approximately 2 tablespoons olive oil
• Green leaves for decoration

Directions

1. In a pan, add the olive oil and brown the onion;
2. Add the carrots and the envelope of chicken stock dissolved in the boiling water;
3. Add the ginger and bring to a simmer;
4. When the ingredients are cooked, beat everything in a blender until smooth;
5. Return the mixture to a saucepan and add the heavy cream and salt;
6. Let the cream simmer and thicken;
7. Meanwhile, in a frying pan, brown the fillets in olive oil;
8. After cooling, shred the chicken fillets;
9. Place the shredded chicken in the pot with the carrot soup;
10. Incorporate and serve with a few leafy greens to garnish.

10. Carrot soup with chicken and leek broth

Ingredients

• 1 tablespoon olive oil
• ½ chopped onion
• 1 chopped leek stalk
• 2 cooked and chopped carrots
• 1 piece of minced ginger
• 1 teaspoon honey
• 200 ml chicken stock
• Chopped parsley to taste
• ½ chopped red bell pepper
• Nutmeg to taste
• Salt to taste

Directions

1. In a pan, place the olive oil, the onion and the leek;
2. Mix together and set aside;
3. In a blender, add the carrots, ginger, honey, chicken stock and leek mixture;
4. Beat until it becomes a cream and put into a saucepan;
5. Stir and add the parsley, allspice, and freshly grated nutmeg;
6. Mix together and adjust salt. Serve with chopped allspice and parsley.

Vegetable, bean, meat… There are these and many other options for soups that are perfect for winter, and please different tastes. Check them out!