Easy Carrot Soup Recipe
An extremely easy soup to warm you up and use up any cooked or uncooked carrots you have. Leftovers are great for lunch next day.
Servings 8
Calories 115kcal
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon unsalted butter
- 1 medium onion quartered
- 1 garlic clove
- 1 pound carrots peeled and cut into chunks.
- 4 cups chicken/vegetable broth
- ½ cup heavy cream check notes for substitutions
Instructions
- In a pot over medium high heat, add oil and butter. Wait for the butter to melt then add onion chunks. Sauté for a couple of minutes.
- Add carrots and keep stirring for 5 minutes to get the carrots tender and partially caramelize.
- Add garlic slices and continue to stir for another 30 seconds.
- Pour in the broth and bring the pot to a boil. Partially cover and let it simmer on medium low until carrots are fully cooked and fork tender.
- When the soup is done, take it off heat and let it cool down a bit before blending until smooth.
- Pour the blender content into a pot and return to stove top. Add spices and cream.
- Mix everything well and Let it simmer over medium heat for 5 minutes then serve.
Notes
- Unless you want to make it budget friendly or to cut the calories don't skip the butter.
- Let the soup cool down a bit before blending as it will be very hot.
- To make it vegan: use vegetable broth and soy milk or coconut cream instead of chicken broth and heavy cream. You can also use vegan butter or double the olive oil.
- To Store: refrigerate for up to 5 days or freeze for up to 2 months.
Nutrition
Calories: 115kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 476mg | Potassium: 307mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9735IU | Vitamin C: 13mg | Calcium: 39mg | Iron: 1mg
