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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Ingredients of Carrot Soup
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- 15 Minutes
- 6 Serving
- 155 Calories
- 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
Carrot Soup
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Method & Directions of Carrot Soup
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- 50 Minutes
- Preheat the Oven
تم نسخ الرابطPreheat the oven to 200°C. Line a large baking sheet with parchment paper for easy cleanup.
- Peel and Cut the Carrots
تم نسخ الرابطPeel the carrots and slice them on the diagonal so each piece is about 1.25 cm thick at the widest part.
- Arrange Carrots on Baking Sheet
تم نسخ الرابطPlace 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.
- Roast the Carrots
تم نسخ الرابطRoast the carrots until they are caramelized on the edges and easily pierced by a fork, for about 25 to 40 minutes, tossing halfway through.
- Prepare Soup Base
تم نسخ الرابطOnce 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.
- Add Aromatics
تم نسخ الرابطAdd 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.
- Transfer Roasted Carrots to Pot
تم نسخ الرابطOnce 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.
- Blend the Soup
تم نسخ الرابطAfter 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.
- Finish Off the Soup
تم نسخ الرابطAdd 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!