1 HOUR | NOT TOO TRICKY | SERVES 4
Nutrition per serving:
540 Cals, 23.5g Protein, 55g Carbs, 20.5g Fat, 25.5g Sugar
This Tasty Carrot Mushroom Soup is wholesome, cozy, and full of natural flavor. The sweetness of carrots balances beautifully with the earthiness of mushrooms, creating a silky soup that feels nourishing without being heavy. It’s perfect as a light lunch, starter, or paired with a crusty slice of bread for a satisfying meal.
INGREDIENTS
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
300 g carrots, peeled and chopped
250 g mushrooms (button or cremini), sliced
4 cups vegetable broth
1 tsp dried thyme (or 1 tbsp fresh thyme)
1 tsp ground cumin (optional, for warmth)
Salt and black pepper, to taste
Fresh parsley or chives, chopped (for garnish)
Method
Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened and fragrant, about 3–4 minutes.
Add carrots and mushrooms, stirring occasionally for 5–6 minutes until they begin to soften.
Pour in vegetable broth and add thyme (and cumin if using). Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until carrots are tender.
Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.
Return to the pot, season with salt and pepper, and adjust thickness with a splash of extra broth if needed.
Ladle into bowls and garnish with fresh parsley or chives before serving.
