Carrot Soup Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
45 mins
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Servings
8 cups
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Calories
316 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
American
Carrot Soup Recipe
Description
Carrot Soup Recipe starts by preparing a roux from peanut oil and flour cooked to a light blonde brown, which thickens the soup and adds a subtle nutty depth. The addition of carrots, peppers, onion, celery, and garlic creates a hearty vegetable base with layers of flavor. The inclusion of Cajun seasoning introduces warmth and gentle heat. Simmering in chicken stock softens the vegetables and melds flavors. After blending to smoothness, heavy cream can be stirred in for added richness, softening the spice and making the texture velvety.
This soup works well served hot and garnished with fresh herbs, chili flakes, and a drizzle of olive oil, adding brightness and a touch of heat. It can be a satisfying starter or light meal, especially when looking for something with a bit of spice and creamy texture.
Ingredients
- ½ cup peanut oil or vegetable oil
- ½ cup flour
- 1.5 pounds carrot peeled and stemmed
- 1 bell pepper I used some Fresno peppers & jalapeno peppers for more heat, medium, chopped
- 1 onion medium, chopped
- 1 celery medium stalk, chopped
- 3 cloves garlic chopped (or more as desired! I like a lot of garlic)
- 2 tablespoons Cajun seasoning or more to taste
- 6 cups chicken stock
- ½ cup heavy cream optional for extra creamy texture and flavor
- salt to taste
- black pepper to taste
- herbs spicy chili flakes, extra virgin olive oil, fresh, chopped, for serving
Instructions
- Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 10-15 minutes, constantly stirring, until the roux turns a light blonde brown. You can cook it longer for a darker, richer color and flavor.
- Add carrots, peppers, onion, celery and garlic. Stir and cook about 5 minutes.
- Add Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.
- Cook at medium-low heat for 30 minutes to thicken. You can simmer longer if you’d like. I often simmer for 1 hour.
- Process the mixture with an immersion blender, or transfer the soup in batches to a blender or food processor. Process until smooth.
- Stir in the heavy cream (or use Greek yogurt). Adjust with salt and pepper to taste.
- Serve into bowls and garnish with fresh chopped herbs, spicy chili flakes and a swirl of extra virgin olive oil. And some spicy pepper slices, too, if you’d like!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 24g | 8% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 26mg | 9% |
| Sodium | 325mg | 14% |
| Potassium | 577mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 15755IU | 315% |
| Vitamin C | 26mg | 29% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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