Cream of Carrot Soup
Not only is was so delicious, super healthy, but very easy to make. A little chopping up and the stove does it all.
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
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.
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
Calories: 330kcal | Carbohydrates: 39g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 674mg | Potassium: 1109mg | Fiber: 6g | Sugar: 15g | Vitamin A: 16558IU | Vitamin C: 34mg | Calcium: 94mg | Iron: 2mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.