Carrot stew is a hearty and wholesome dish, perfect for a cozy meal. It’s rich in flavors and can be easily adapted to suit different tastes. Here’s a simple recipe:
Ingredients
- 4-5 medium carrots, peeled and chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 medium potato, peeled and cubed (optional for extra texture)
- 1 bell pepper, chopped (optional)
- 1 can (14 oz / 400 g) diced tomatoes
- 4 cups (1 liter) vegetable or chicken broth
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp thyme or rosemary (optional)
- Salt and pepper, to taste
- Fresh parsley or cilantro for garnish
Instructions
-
Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and sauté for another minute.
-
Add Carrots and Potatoes: Stir in the chopped carrots and potatoes (if using). Cook for 5-7 minutes, stirring occasionally, until they start to soften.
-
Add Spices: Add cumin, paprika, thyme (or rosemary), salt, and pepper. Stir to coat the vegetables in the spices.
-
Add Broth and Tomatoes: Pour in the broth and the canned tomatoes. Stir well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the carrots and potatoes are tender.
-
Optional Blending: If you prefer a slightly creamy texture, you can use an immersion blender to partially blend the stew, leaving some chunks for texture. Alternatively, blend a portion of the stew in a blender and return it to the pot.
-
Adjust Seasoning and Serve: Taste the stew and adjust the seasoning with more salt and pepper if needed. Garnish with fresh parsley or cilantro before serving.
Serving Suggestions
- Serve the carrot stew with a side of crusty bread or over rice, quinoa, or couscous.
- For added protein, you can stir in cooked chickpeas, lentils, or shredded chicken.
Enjoy this hearty and flavorful carrot stew, perfect for any time of year!
