Carrot Soup
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
22 mins
-
Total Time
27 mins
-
Servings
4
-
Calories
164 kcal
-
Course
Main Course
-
Cuisine
American
Carrot Soup
Description
Carrot Soup combines diced carrots and sweet potatoes simmered in vegetable stock alongside sautéed onions, minced garlic, and ginger. Chinese five spice powder adds aromatic warmth, while chili flakes provide optional heat. The base is gently cooked to soften vegetables fully before pureeing to a smooth consistency. The use of olive oil for sautéing lends a clean, gentle fat that supports the aromatic flavors without overpowering them.
Upon serving, the soup can be warmed thoroughly and garnished to taste. Its comforting, spiced profile and creamy texture make it suitable as a starter or a light meal on cool days.
Prepare onions slowly over medium heat to bring out sweetness, and add spices after the onions soften for better flavor extraction. Chop vegetables uniformly for even cooking. Use quality vegetable stock for best taste, and adjust chili flakes to desired heat level. After blending, adjust seasoning as needed.
Ingredients
- 1 tablespoon olive oil
- 1 cup onion 150g
- 1 tablespoon ginger minced
- 2 garlic minced, cloves
- 1 ½ teaspoons Chinese five spice
- 2 cups sweet potato 400g), peeled and cubed
- 3 cups carrot 500g), peeled and cut
- 4 cups vegetable stock 1L
- chilli flakes to taste
- salt
- black pepper ground
Instructions
- Heat olive oil in a pot and fry the onions for about 6 minutes till soft.
- Add in the ginger, garlic, Chinese five spice, carrots and sweet potato and stir for 2 minutes until flavours develop.
- Add in the stock, chilli, salt and pepper and bring to a boil.
- Reduce the heat and simmer for about 10 minutes until the sweet potato and carrots are soft.
- Switch off heat, allow the soup to cool and then puree with hand blender before adjusting the seasoning.
- Warm soup thoroughly and garnish before serving.
Notes
- Sauté onions slowly over medium heat for about 6 minutes to develop their natural sweetness.
- Add ginger, garlic, and Chinese five spice after the onions have softened to bloom the spices' flavors.
- Cut sweet potatoes and carrots into uniform pieces for even cooking at the same rate.
- Use a good-quality vegetable stock; low-sodium options let you better control salt levels.
- Start with a small amount of chili flakes and adjust according to your heat preference.
- Puree soup carefully, allowing some cooling if blending in a traditional blender to avoid splashing hot liquids.
- Taste and season the soup after blending to balance flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1045mg | 44% |
| Potassium | 625mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 25978IU | 520% |
| Vitamin C | 11mg | 12% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
