📝 About This Recipe
This vibrant, velvety soup is a nutritional powerhouse disguised as a comforting bowl of liquid sunshine. Naturally sweet carrots are slow-simmered with aromatic vegetables and a hint of warm ginger to create a flavor profile that is incredibly kid-friendly and soothing. Finished with a touch of cream and honey, it’s a gentle introduction to healthy eating that feels like a warm hug in a bowl.
🥗 Ingredients
The Soup Base
- 2 pounds Carrots (peeled and sliced into 1/2-inch rounds)
- 1 medium Yellow Onion (finely diced)
- 2 pieces Celery Stalks (chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh Ginger (finely grated)
- 2 tablespoons Unsalted Butter (can substitute with olive oil)
Liquids and Seasoning
- 4 cups Vegetable Broth (low sodium preferred)
- 1/2 cup Heavy Cream (or full-fat coconut milk for dairy-free)
- 1 tablespoon Honey (balances the earthiness of the carrots)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Ground Cinnamon (adds a subtle warmth)
- 1/4 teaspoon Black Pepper (freshly ground)
For Garnish
- 1/4 cup Greek Yogurt (for swirling)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 handful Goldfish Crackers (optional, for kid-friendly crunch)
👨🍳 Instructions
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1
Place a large heavy-bottomed pot or Dutch oven over medium heat and melt the butter until it begins to foam.
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2
Add the diced onions and celery to the pot. Sauté for about 5-6 minutes, stirring occasionally, until the onions are translucent and soft but not browned.
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3
Stir in the minced garlic and grated ginger. Cook for just 60 seconds until fragrant, being careful not to let the garlic burn.
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4
Add the sliced carrots to the pot and stir well to coat them in the aromatic butter mixture.
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5
Pour in the vegetable broth, making sure the liquid completely covers the carrots. Increase the heat to medium-high and bring the mixture to a gentle boil.
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6
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 20-25 minutes. The carrots are ready when they can be easily pierced with a fork.
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7
Turn off the heat. Use an immersion blender directly in the pot to blend the soup until it is completely smooth and velvety.
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8
If you don't have an immersion blender, carefully transfer the soup in batches to a standard blender. Hold the lid down with a kitchen towel to prevent steam pressure from pushing it off.
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9
Return the blended soup to the pot over low heat. Stir in the heavy cream, honey, cinnamon, salt, and pepper.
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10
Gently warm the soup for another 2-3 minutes. Do not let it come to a hard boil once the cream is added to prevent curdling.
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11
Taste the soup and adjust the seasoning. Add an extra drizzle of honey if your carrots weren't naturally very sweet.
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12
Ladle the warm soup into bowls. For a fun presentation, use a spoon to swirl a dollop of yogurt on top and sprinkle with chives or crackers.
💡 Chef's Tips
For the smoothest texture, ensure the carrots are very soft before blending; even a slightly firm carrot will leave grains. If the soup is too thick for your child's preference, thin it out with an extra splash of broth or milk. To save time, you can use pre-cut 'matchstick' carrots, which will reduce the simmering time to about 12-15 minutes. If making this for very young toddlers, omit the honey and use a bit of apple sauce for sweetness instead. Store leftovers in an airtight container in the fridge for up to 4 days; it actually tastes better the next day!
🍽️ Serving Suggestions
Serve with a classic grilled cheese sandwich cut into 'soldiers' for easy dipping. Pair with a side of crispy roasted chickpeas for added protein and a fun crunch. Offer a small side of apple slices or grapes to complement the natural sweetness of the soup. A warm, crusty piece of sourdough bread is perfect for grown-ups to enjoy alongside. For a fun drink pairing, serve with a cold glass of milk or a diluted apple juice.