Cream of Carrot Soup
User Reviews
5.0
3 reviews
Excellent
Cream of Carrot Soup
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Not only is was so delicious, super healthy, but very easy to make. A little chopping up and the stove does it all.
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Ingredients
- 1 onion sliced and chopped
- 2 garlic cloves peeled and smashed
- 1½ cup celery stalks sliced
- 3 cups carrots peeled and cut into small rounds
- 2 cups turnip peeled and cut into small cubes (1 inch)
- 1 small potato peeled and cut into small cubes (1 inch)
- 1 teaspoon sugar
- 4 tablespoons unsalted butter
- 5 cups chicken stock or vegetable stock
- 1 teaspoon lemongrass thinly sliced
- salt and pepper
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Instructions
- In a large pot melt the butter. Add the carrots, onions, and sauté until soft. Add the sugar, celery, turnip potatoes, salt and pepper, lemongrass, and chicken stock. Bring to a boil, lower the heat and simmer until all the vegetables are tender. Around 20 to 30 minutes.
- Once the vegetables are tender, place them in a blender or food processor and puree. Return the puree to the cooking pot and season accordingly.
- Serve hot sprinkled with chives or parsley.
Notes
- Storage
- Refrigerator: Once the soup has cooled to room temperature, transfer it to an airtight container and store it in the fridge for up to 5 days.
- Freezer: Carrot soup can be frozen for up to 3 months in a freezer-safe container or resealable freezer bag.
- Variations
- Spiciness - Add some heat to the soup with a few dashes of cayenne, red pepper flakes, or hot sauce.
- - Add some heat to the soup with a few dashes of cayenne, red pepper flakes, or hot sauce.
- Earthiness - Use a bit of cumin or curry powder to add more earthy flavor to the soup.
- Dairy - Make the soup even more velvety by adding heavy cream. You can also add a little bit of tanginess by adding sour cream or Greek yogurt, either when blending or as a garnish.
- Seeds - Sprinkle some pepitas or sunflower seeds on the soup when serving for a bit of crunchiness.
- Chunky - If you prefer your soup to be a little chunkier, use an immersion blender instead.
- Vegan - To make this soup vegan, use dairy-free butter and vegetable stock. You can also use coconut milk when blending for added flavor if you choose.
- Ginger - Ginger complements carrots well. Make a carrot ginger soup by adding freshly grated ginger or ginger powder.
Nutrition Information
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Calories
330kcal
(17%)
Carbohydrates
39g
(13%)
Protein
11g
(22%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Cholesterol
39mg
(13%)
Sodium
674mg
(28%)
Potassium
1109mg
(32%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
16558IU
(331%)
Vitamin C
34mg
(38%)
Calcium
94mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 39mg | 13% |
| Sodium | 674mg | 28% |
| Potassium | 1109mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 16558IU | 331% |
| Vitamin C | 34mg | 38% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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