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  • Ramadan Recipe: Carrot Soup ‏

Ramadan Recipe: Carrot Soup

  • Publish date: Thursday، 06 March 2025 Last update: Saturday، 08 March 2025
Ramadan Recipe: Carrot Soup

Carrot soup is a flavorful and nourishing dish perfect for Ramadan, offering a comforting balance of sweetness and savory spices. Roasted carrots are blended with aromatic seasonings like garlic, cumin, and coriander, then simmered in vegetable broth to create a creamy, vibrant soup. Topped with a touch of butter and lemon juice, it’s a warm and wholesome way to break your fast, providing both satisfaction and hydration after a day of fasting. 

Read More: Ramadan Recipe: Creamy Mushroom Soup

This recipe was crafted by our esteemed culinary advisor, Chef Sarah. 

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This article was previously published on saudimoments. To see the original article, click here

  • Ingredients of Carrot Soup

    • 15 Minutes
    • 6 Serving
    • 155 Calories

Carrot Soup

1-kilogram carrots
3 tbsp extra-virgin olive oil, divided
¾ tsp fine sea salt, to taste
1 medium yellow onion, chopped
2 cloves garlic, minced
½ tsp ground coriander
¼ tsp ground cumin
4 cups vegetable broth
2 cups water
2 tbsp unsalted butter
1 ½ teaspoons lemon juice
Freshly ground black pepper, to taste

  • Method & Directions of Carrot Soup

    • 50 Minutes
  1. Preheat the Oven
    تم نسخ الرابط
    Preheat the oven to 200°C. Line a large baking sheet with parchment paper for easy cleanup.
  2. Peel and Cut the Carrots
    تم نسخ الرابط
    Peel the carrots and slice them on the diagonal so each piece is about 1.25 cm thick at the widest part.
  3. Arrange Carrots on Baking Sheet
    تم نسخ الرابط
    Place the carrots on the baking sheet. Drizzle with 2 tbsp of olive oil and ½ tsp of salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
  4. Roast the Carrots
    تم نسخ الرابط
    Roast the carrots until they are caramelized on the edges and easily pierced by a fork, for about 25 to 40 minutes, tossing halfway through.
  5. Prepare Soup Base
    تم نسخ الرابط
    Once the carrots are nearly done roasting, warm the remaining 1 tbsp of olive oil in a soup pot over medium heat. Add the onion and ¼ tsp of salt. Cook, stirring occasionally, until the onion is softened and translucent, about 5 to 7 minutes.
  6. Add Aromatics
    تم نسخ الرابط
    Add the garlic, coriander, and cumin. Cook while stirring constantly until fragrant, about 1 minute. Pour in the vegetable broth and water, scraping up any browned bits from the bottom of the pot with a wooden spoon or sturdy silicone spatula.
  7. Transfer Roasted Carrots to Pot
    تم نسخ الرابط
    Once the carrots are out of the oven, add them to the pot. Bring the mixture to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cook for 15 minutes, allowing the flavors to meld.
  8. Blend the Soup
    تم نسخ الرابط
    After cooking, remove the pot from the heat and allow it to cool for a few minutes. Carefully transfer the hot soup to a blender, working in batches if necessary.
  9. Finish Off the Soup
    تم نسخ الرابط
    Add the butter, lemon juice, and black pepper. Blend until completely smooth. Taste and adjust with additional salt, pepper, or butter for richness. If more zing is needed, add a little more lemon juice and blend again. Serve and enjoy!

  • Nutrition Facts of Carrot Soup

Calories 155

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