Creamy Carrot Soup Recipe Is Nutritious & Delicious (7 Ingredients) by 30Seconds Food
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The health benefits of carrots are undeniable. Just check out all the health benefits of carrots. If you want to add a healthy dose of carrots to your diet, this creamy carrot soup recipe is a good first step. Flavored with a hint of ginger (check out the health benefits of ginger), this easy soup recipe is full of sweet carrot goodness.
The gluten-free soup starts with cooking onions and carrots in a little olive. Add some ground ginger, water and broth and gently simmer for about 20 to 25 minutes. Next, stir in the tiny bit of heavy cream (it doesn't take much to make this soup "creamy"). Now comes the fun part! Blend it all up using an immersion blender. If you don't have one, cool the low-calorie, low-sodium soup a little then carefully blend in a traditional blender (following manufacturer's instructions).
The vibrant orange, nutritious vegetarian soup can be eaten hot or at room temperature. Serve this creamy carrot soup recipe as a first course or with a salad for a light dinner or lunch. Garnish with a drizzle of olive oil and chopped fresh parsley for color. What a fun recipe to serve on Easter or anytime!
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 to 35 minutes
Total Time: 40 to 45 minutes
Servings: 6
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion, chopped
- 2 pounds carrots, cut into 1/2-inch pieces
- 1/4 teaspoon ground ginger (or to taste)
- 2 cups water
- 14 ounces low-sodium chicken broth or vegetable broth
- 2 tablespoons heavy cream
Helpful Products
- Soup Bowls
- Soup Pot
- Ladle
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Salt and Pepper
- Immersion Blender
- Grater
- Airtight Containers
Recipe Notes
- If you don't have an immersion blender, you can use a regular blender. But, be careful when blending hot liquids and follow the manufacturer's instructions.
- To ensure that this soup is vegetarian, use vegetable broth.
- Store leftovers in an airtight container in the refrigerator.
Here's how to make it:
- Heat the olive oil in a soup pot. Add the onions and carrots and cook about 10 minutes. Season with the ground ginger, and with salt and pepper, if desired.
- Add the water and broth to the pot. Bring to a boil, cover, reduce heat and simmer gently about 20 to 25 minutes. Add the cream. Turn the heat off.
- Using an immersion blender, blend soup until smooth. Taste and add more salt and pepper, if desired. Serve warm or at room temperature.
Nutrition Facts Per Serving
Calories: 70
Total Fat: 4.2g
Saturated Fat: 1.5g
Cholesterol: 7mg
Sodium: 94mg
Total Carbohydrate: 5.6g
Dietary Fiber: 1.1g
Total Sugars: 2.1g
Protein: 2.5g
Vitamin D: 3mcg
Calcium: 18mg
Iron: 0mg
Potassium: 129mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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