Gordon Ramsay Carrot Soup Recipe

This delicious and creamy carrot soup is a quick and easy meal that’s perfect for any occasion. Made with simple, nutritious ingredients like carrots, ginger, and turmeric, it’s full of flavor and warmth. Whether you’re looking for a vegan option or a cozy comfort dish, this soup offers flexibility and can be made with common ingredients you likely have on hand.

Ingredients Needed:

• 2 pounds carrots, trimmed and scrubbed
• 2 tablespoons olive oil, divided, plus more to serve
• 2 teaspoons kosher salt, divided
• 2 tablespoons unsalted butter (or substitute more olive oil for a vegan version)
• 1 yellow onion, diced (or substitute 2 large leeks, white and light green parts only)
• 4 cloves garlic, peeled and minced
• 1 4-inch knob fresh ginger, peeled and minced
• 6 cups chicken broth (or substitute vegetable broth for a vegan version)
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• ½ teaspoon freshly ground coriander
• ¼ teaspoon cayenne
• ½ teaspoon paprika
• 1 tablespoon turmeric
• ¼ cup freshly squeezed lemon juice, to serve

How To Make Carrot Soup Recipe?

1. Preheat the Oven: Heat your oven to 200°C.
2. Roast the Carrots: Arrange the carrots in a single layer on a rimmed baking sheet. Drizzle with 15ml olive oil and 5g salt. Toss to coat and roast for about 20 minutes, or until golden brown and fork-tender. Set aside to cool.
3. Cook the Onion and Aromatics: Heat the remaining 15ml olive oil and butter in a large pot over medium heat. Add the diced onion and sauté for about 10 minutes until softened. Add the garlic and ginger, and sauté for another 2 minutes until fragrant.
4. Puree the Carrots: Transfer the roasted carrots to a food processor with enough chicken broth (240ml) to make a thick puree. Blend until smooth, then add the puree to the soup pot.
5. Add the Rest of the Ingredients: To the pot, add the remaining chicken broth, 5g salt, black pepper, cumin, coriander, cayenne, paprika, and turmeric. Stir to combine, bring to a boil, then reduce heat to simmer for about 10 minutes.
6. Blend the Soup: Use an immersion blender to puree the soup until smooth for a creamy texture, or skip this step for a chunkier soup.
7. Final Adjustments: Taste the soup and adjust the seasoning if needed. Remove from heat and stir in the lemon juice.
8. Serve: Ladle the soup into bowls and drizzle with olive oil before serving.

Recipe Tips:

• Roast Carrots Well: Make sure to roast the carrots until they are golden brown and fork-tender. This helps bring out their natural sweetness and adds depth of flavor to the soup.
• Blend the Carrots Smoothly: For the best texture, use a food processor to puree the roasted carrots with some broth until smooth. This will create a creamy soup base.
• Adjust Spices to Taste: If you like more heat, feel free to add extra cayenne or paprika. You can also adjust the cumin and turmeric to match your flavor preference.
• Use an Immersion Blender for Creaminess: If you want a super smooth and creamy soup, use an immersion blender after simmering. It will give your soup a velvety texture without any lumps.
• Stir in Lemon Juice Last: Always add the lemon juice at the end to keep its fresh, tangy flavor. This will brighten up the soup just before serving.

How To Store & Reheat Leftovers?

• Refrigerate: Let the soup cool to room temperature. Then, store it in an airtight container in the fridge for up to 4 days.
• Freeze: Cool the soup to room temperature, then store it in an airtight container or freezer bag. Freeze for up to 3 months.
• Reheat: Heat the soup in a pot over medium heat, stirring occasionally, until hot. Add extra broth or water if it’s too thick.

Nutrition Facts:

• Calories: 69 kcal
• Total Fat: 2.1g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 140mg
• Potassium: 400mg
• Total Carbohydrate: 12g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 2g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Tomato Soup Recipe
• Gordon Ramsay Potato Soup Recipe
• Gordon Ramsay Chicken Soup Recipe