This simple carrot soup is a delicious way to use up carrots you may have forgotten about in your produce drawer. The carrots are cooked with aromatics such as onions, garlic, and fresh herbs. They are then pureed to create a delicious soup for lunch or dinner.
Are carrots healthy?
Carrots contain a lot of nutrition including calcium, vitamin C, vitamin A and fiber. While carrots do have a positive effect on eye health, they also contain antioxidants that protect the heart, skin and brain, as well as reduce inflammation.
Is this recipe diabetic-friendly?
This recipe is not diabetes-friendly because it contains 486 mg of sodium, which is a bit more than the recommended amount per serving (480mg or less). You could use unsalted stock or reduce the amount added of salt to fit in with our Diabetes Guidelines.
Does This recipe contain a lot of fiber?
This carrot soup contains 5 grams of fiber per 2 cups, which is 19% of the daily fiber requirement.
How do I make carrot soup extra creamy?
Add cream to your carrot soup after it has been blended. We prefer half-and-half because it reduces saturated fat. You can use a powerful stand blender to get a light, creamy result if you don’t want cream. You can also use a regular stand blender, but it may take longer to blend. To prevent burns, remove the centerpiece from the lid of any stand blender and place a clean cloth over the hole.
Is Carrot Soup Vegetarian?
You can! If you prefer a richer, more savory soup than vegetable broth, then chicken-flavored stock is the way to go. It has a light, golden color and a hearty flavor. Vegetable broth can also be used, but the color may become darker. You can find it in the natural food section of supermarkets, sometimes called “no chicken” broth.
FAQs
How do you balance sweetness in carrot soup?
You can add 1 teaspoon of lemon or apple cider vinegar to the carrot soup if it is too sweet.
What can I serve with carrot soup?
This carrot soup pairs well with grilled cheese. Try it with Spinach-&-Artichoke-Dip Grilled Cheese, French Onion Grilled Cheese, Collards & Portobello Grilled Cheese or Spanakopita Grilled Cheese Sandwiches and a side salad to complete the meal.
Equipment
Dutch oven, blender
Ingredients
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1 teaspoon chopped fresh thyme or parsley
- 5 cups chopped carrots
- 2 cups water
- 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
- 1/2 teaspoon salt
- Freshly ground pepper to taste
Directions
- Butter and oil are heated in a Dutch Oven over medium heat until the butter melts. Add celery and onion; cook over medium heat, stirring frequently, for 4 to 6 minutes. Stirring constantly, add garlic and thyme or parsley. Cook for about 10 seconds. Stir in carrots. Add water and broth, and bring to a vigorous simmer on high heat. Reduce heat and maintain a lively simmer. Cook until the vegetables are very tender (about 25 minutes).
- Blend the soup in small batches until it is smooth. Puree hot liquids with caution. Add salt, pepper, and half-and-half if desired.
Carrot Soup
This simple carrot soup is a delicious way to use up carrots you may have forgotten about in your produce drawer. The carrots are cooked with aromatics such as onions, garlic, and fresh herbs. They are then pureed to create a delicious soup for lunch or dinner.Equipment
- 1 Dutch oven
- 1 Blender
Ingredients
- 1 tbsp butter
- 1 tbsp extra-virgin olive oil
- 1 medium onion chopped
- 1 stalk celery chopped
- 2 cloves garlic chopped
- 1 tsp fresh thyme or parsley chopped
- 5 cups carrots chopped
- 2 cups water
- 4 cups reduced-sodium chicken broth or vegetable broth
- 1/2 tsp salt
- Freshly ground pepper to taste
Instructions
- Butter and oil are heated in a Dutch Oven over medium heat, until the butter melts. Add celery and onion; cook over medium heat, stirring frequently, for 4 to 6 minutes. Stirring constantly, add garlic and thyme or parsley. Cook for about 10 seconds. Stir in carrots. Add water and broth, bring to a vigorous simmer on high heat. Reduce heat and maintain a lively simmer. Cook until the vegetables are very tender (about 25 minutes).
- Blend the soup in small batches until it is smooth. Puree hot liquids with caution. Add salt, pepper and half-and-half if desired.
