Prep the Ingredients

• Peel and chop the carrots into chunks that will cook evenly. Chop the onion and mince the garlic.

Sauté the Vegetables

• In a large pot, heat the olive oil (or butter) over medium heat. Once hot, add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
• Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Cook the Carrots

• Add the chopped carrots to the pot and stir to combine. Cook for 5 minutes, allowing the carrots to soften slightly and absorb the flavors.

Add Spices & Broth

• Sprinkle in the ginger, cumin, and turmeric (if using) for extra flavor. Stir to combine and cook for another minute to allow the spices to bloom.
• Pour in the vegetable broth, ensuring the carrots are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 15-20 minutes, or until the carrots are tender when pierced with a fork.

Blend the Soup

• Once the carrots are soft, remove the pot from the heat. Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and puree it until silky smooth. Be careful when blending hot liquids!

Add Cream & Adjust Seasoning

• Stir in the heavy cream (or coconut milk for a dairy-free version) for extra creaminess. Taste and adjust the seasoning with salt, pepper, and a squeeze of lemon if desired. If the soup is too thick, you can add more broth to reach your desired consistency.

Serve and Garnish

• Ladle the soup into bowls, garnish with fresh herbs, and add a swirl of extra cream or coconut milk for presentation if desired. Serve warm.