This is an easy spin on my favorite carrot soup. Nothing fancy, but I love the simple flavors and how they highlight fall produce. Cozy and filling but also a lighter, clean soup. BASIC, you might say.
And because this is so truly basic, I’m not including any “how to” photos because it is so simplistic. I do a first-round saute on onions and then briefly with the other veg, add stock and cook until the carrots are fork-tender. Finally, blend it all (I used an immersion blender but you can use a blender or food processor), and then finish by stirring through your creamy element.
The general ratio here is 3 cups of stock to cook your veg, puree the thing, and then add about 1-1.5 cups of “cream” to finish. I’m using coconut milk but half and half or cream would also work. Use more or less carrots depending on what other veggies you want to add – here I added a small Delicata squash, sometimes I only use carrots, sometimes I add butternut squash, or a potato and apple. You basically can’t go wrong so long as you season to taste. I prefer to go lighter on the salt until after I’ve added the cream at the final step, because its easier to adjust salt later rather than realize you’ve over-salted in the beginning.
If you feel fancy, this soup dresses up beautifully with toppings. Garnish with toasted seeds, a dollop or drizzle or swirl of cream, crumbled bits of bacon, chives, parsley, the list goes on. My absolute favorite is dunking a super crispy grilled cheese!
Carrot & Squash Soup
- 3 C stock (I use chicken)
- 1-1.5 C "creamer" - coconut milk, half and half, or heavy cream
- 6 carrots, peeled and diced into chunks
- 1 small onion, diced
- 1 Delicata squash, peeled and diced into chunks
- 1 TBS coriander
- 1 tsp smoked paprika
- s+p to taste
Heat oil or butter in a pot over medium heat.
Add onions and saute for about five minutes, then add in your other veggies and cook for another five minutes.
Add seasoning and stir to coat, toasting for just 30 seconds while stirring until you can smell the seasonings.
Add the stock and bring the soup to a boil, then reduce to a strong simmer.
Allow to simmer until carrots are fork-tender, about 10-15 minutes.
Puree the soup until it reaches a very smooth consistency.
Return to your pot and finish through with cream or coconut milk, then season to taste with salt and pepper.