With this freezer-friendly carrot soup, I always make sure my family gets their veggies in! While it may not seem like a fancy recipe, it is extremely satisfying and very healthy. Try it at least once before you say no, because I promise you it will be worth it!
Make This Freezer-Friendly Carrot Soup For An Easy Meal!
Carrots are always a great idea!
I love using carrots in my cooking. Not only is this vegetable very healthy, but it is also super filling. Carrots have a ton of vitamins and minerals, including vitamin A, vitamin C, vitamin K, potassium, and fiber. As if that wasn’t enough, when you eat carrots, you also get some antioxidants, which is a good idea to protect your heart and your body from inflammation and damage.
So now that you know why it is a good idea to use carrots, it is time to gather the rest of your ingredients. For this soup, you will need oil, onions, garlic, carrots, coriander, and vegetable stock.
If you need to replace some of these, go with leeks, fennel, sweet potato, turmeric, cumin, and chicken stock.
After you are done cooking everything, place everything into a blender and blend until the consistency is right for you. Return your soup to the stove for a little bit so it thickens.
Freezing and Unfreezing the Carrot Soup
To freeze your soup, cool it down completely, and then divide it up onto freezer bags. Be sure to leave them flat until they turn solid.
When you are ready to cook your soup, place it in a saucepan with extra water, cover, and cook on low heat. Once defrosted, increase the heat and cook until the desired temperature. You can also defrost your soup in the fridge overnight.
Serve this carrot soup warm and add a few sunflower seeds on top and sprinkle feta to finish off!
Freezer-Friendly Carrot SoupCourse: Main MealCuisine: Freezer-Friendly
Delight in this soothingly delicious and versatile carrot soup!
Prepare 4 servings for now and 4 for the freezer.
12.5 cups (approx. 3L) chicken stock
10 large carrots, sliced
5 cloves of garlic, chopped roughly
4 onions, chopped roughly
2 tbsp of oil
2 tsp ground coriander
- Replace the ground coriander with
A generous pinch of chili powder and 2 tsp ground cumin
2 heaped tsp smoked paprika and 2 heaped tsp dried thyme
2 heaped tsp harissa paste
- Using a large saucepan, heat the oil over medium heat.
- Cook the onions, garlic, carrots, and ground coriander.
- Stir regularly for about 10 minutes until ingredients are softened.
- Pour in the chicken stock.
- Increase heat and bring mixture to boil.
- Once boiling, reduce heat to low.
- Simmer covered for about 20 minutes.
- Blitz with blender then bring back to heat to thicken the mixture a bit.
- Add salt and pepper.
- Serve and enjoy!
Looking to try another tasty freezer-friendly recipe? Check out this Freezer-Friendly Coconut Rice!