So there I was, with a craving for something cozy and refreshing, when I stumbled upon this gem of a carrot soup recipe that’s about to change my soup game forever!
I love creating hearty and nutritious soups, and my carrot soup with olive paste is no exception. Packed with the sweet flavor of carrots, the warmth of cumin, and a hint of lemon juice, this soup is balanced perfectly with a savory topping of rich olive paste.
Carrot Soup With Olive Paste Recipe Ingredients
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Carrot Soup With Olive Paste Recipe Ingredient Quantities
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 pound carrots, peeled and sliced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 2 tablespoons olive paste
- Fresh parsley for garnish
How to Make this Carrot Soup With Olive Paste Recipe
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Stir in the sliced carrots and cook for a few minutes to slightly soften them.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook until the carrots are completely tender, about 20 minutes.
5. Add the ground cumin, and season with salt and pepper to taste.
6. Remove the pot from the heat and let it cool slightly.
7. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a regular blender and blend in batches.
8. Stir in the lemon juice, adjusting seasoning with more salt or pepper if needed.
9. To serve, ladle the soup into bowls and top each serving with a dollop of olive paste.
10. Garnish with fresh parsley and enjoy your delicious carrot soup with olive paste!
Carrot Soup With Olive Paste Recipe Equipment Needed
1. Large pot
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Measuring cups
6. Wooden spoon or spatula
7. Immersion blender or regular blender
8. Ladle
9. Serving bowls
FAQ
- Can I use chicken broth instead of vegetable broth? Yes, you can substitute chicken broth for vegetable broth if you prefer a non-vegetarian version.
- What can I use instead of olive paste? Tapenade or a blend of pureed black olives with a little olive oil can be used as a substitute for olive paste.
- How long will the soup keep in the refrigerator? The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Can I make the soup ahead of time? Yes, this soup can be made a day in advance and reheated gently on the stove before serving.
- Is this soup suitable for freezing? Yes, carrot soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
- How can I make the soup spicier? To add some heat, consider adding a pinch of cayenne pepper or a dash of hot sauce while cooking.
Carrot Soup With Olive Paste Recipe Substitutions and Variations
- 2 tablespoons coconut oil instead of olive oil
- 1 leek, chopped, instead of 1 medium onion
- 1 teaspoon garlic powder instead of 2 garlic cloves
- 1 pound parsnips, peeled and sliced, instead of 1 pound carrots
- 4 cups chicken broth instead of vegetable broth
Pro Tips
1. Roast the Carrots: For an additional layer of flavor, try roasting the carrots in the oven with a drizzle of olive oil and a sprinkle of cumin before adding them to the soup. This will enhance their sweetness and add a subtle smokiness.
2. Use Homemade Broth: If possible, use homemade vegetable broth for a richer taste. You can enhance the flavors further by simmering the broth with a few sprigs of thyme or rosemary beforehand.
3. Include Ginger: Add a small piece of fresh ginger when sautéing the garlic for an extra kick and to complement the cumin and lemon juice, giving the soup a hint of warmth and spice.
4. Olive Paste Alternatives: If olive paste isn’t available, consider substituting with tapenade or finely chopped cured olives for a similar burst of umami.
5. Enhance with Creaminess: For a creamier texture, stir in a splash of coconut milk or a dollop of Greek yogurt when blending the soup. This adds richness while balancing the acidity of the lemon juice.
Carrot Soup With Olive Paste Recipe
My favorite Carrot Soup With Olive Paste Recipe
Equipment Needed:
1. Large pot
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Measuring cups
6. Wooden spoon or spatula
7. Immersion blender or regular blender
8. Ladle
9. Serving bowls
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 pound carrots, peeled and sliced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 2 tablespoons olive paste
- Fresh parsley for garnish
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Stir in the sliced carrots and cook for a few minutes to slightly soften them.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook until the carrots are completely tender, about 20 minutes.
5. Add the ground cumin, and season with salt and pepper to taste.
6. Remove the pot from the heat and let it cool slightly.
7. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a regular blender and blend in batches.
8. Stir in the lemon juice, adjusting seasoning with more salt or pepper if needed.
9. To serve, ladle the soup into bowls and top each serving with a dollop of olive paste.
10. Garnish with fresh parsley and enjoy your delicious carrot soup with olive paste!
