Creamy Carrot Soup

Vegetarian
Gluten Free
Health score
20%
Creamy Carrot Soup
45 min.
4
178kcal

Suggestions


Warm your soul with a bowl of our Creamy Carrot Soup, a delightful vegetarian dish that's not only gluten-free but also packed with flavor and nutrition. With its vibrant orange hue and rich, creamy texture, this soup is the perfect starter or a comforting snack any time of year. Imagine savoring the natural sweetness of fresh carrots, complemented by the aromatic blend of Vidalia onions and a hint of ginger. Each spoonful offers a unique balance of flavors that stir the senses and brighten your meal.

Designed to be both healthy and satisfying, our Creamy Carrot Soup provides only 178 calories per serving, making it an excellent choice for those seeking wholesome options without sacrificing taste. It's a dish that brings together simple, accessible ingredients while still feeling indulgent, thanks to the addition of heavy cream.

Whether you're enjoying it alone or serving it up as part of a dinner party spread, this soup is sure to impress. Its creamy consistency means you can enjoy it as a light antipasto or a warm hug on a chilly evening. Ready in just 45 minutes, this recipe is perfect for busy weeknights, allowing you to whip up a delicious and nourishing meal with ease.

So, grab your Dutch oven and get ready to create a comforting bowl of Creamy Carrot Soup that’s sure to become a staple in your kitchen!

Ingredients

  • 0.5 teaspoon pepper black freshly ground
  • pounds carrots cut into 1/2-inch pieces
  • cups less-sodium chicken broth fat-free
  • Dash ground ginger 
  • tablespoons heavy cream divided
  • tablespoon olive oil extra-virgin
  • teaspoon sea salt fine
  • 1.8 cups vidalia sweet chopped
  • cups water 

Equipment

  • food processor
  • bowl
  • frying pan
  • blender
  • dutch oven

Directions

  1. Heat oil in a large Dutch oven over medium heat.
  2. Add onion and carrots to pan; cook 10 minutes, stirring frequently. Stir in salt, pepper, and ginger.
  3. Add 2 cups water and broth to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrots are tender.
  4. Remove from heat; cool.
  5. Place half of carrot mixture and 1 tablespoon cream in a food processor or blender; process 20 seconds or until smooth.
  6. Pour pureed mixture into a large bowl. Repeat procedure with remaining carrot mixture and 1 tablespoon cream. Return mixture to pan; cook over medium heat until thoroughly heated.

Nutrition Facts

Calories178kcal
Protein7.53%
Fat33.56%
Carbs58.91%

Properties

Glycemic Index
19.71
Glycemic Load
7.23
Inflammation Score
-10
Nutrition Score
16.882608675438%

Flavonoids

Epigallocatechin 3-gallate
0.06mg
Luteolin
0.26mg
Kaempferol
1.34mg
Myricetin
0.89mg
Quercetin
10.64mg

Nutrients percent of daily need

Calories:177.83kcal
8.89%
Fat:7.02g
10.8%
Saturated Fat:2.29g
14.32%
Carbohydrates:27.72g
9.24%
Net Carbohydrates:20.64g
7.51%
Sugar:14.66g
16.29%
Cholesterol:8.48mg
2.83%
Sodium:1215.8mg
52.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.54g
7.09%
Vitamin A:38000.96IU
760.02%
Vitamin K:32.91µg
31.34%
Fiber:7.08g
28.32%
Manganese:0.51mg
25.34%
Potassium:857mg
24.49%
Vitamin B6:0.42mg
21.24%
Vitamin C:16.79mg
20.35%
Folate:60.7µg
15.18%
Vitamin B3:2.99mg
14.94%
Vitamin E:2.09mg
13.91%
Vitamin B1:0.19mg
12.55%
Phosphorus:115.93mg
11.59%
Vitamin B2:0.18mg
10.84%
Calcium:103.67mg
10.37%
Copper:0.19mg
9.38%
Magnesium:37.34mg
9.33%
Vitamin B5:0.85mg
8.48%
Iron:1.13mg
6.26%
Selenium:3.45µg
4.93%
Zinc:0.7mg
4.68%
Vitamin B12:0.24µg
3.98%
Source:My Recipes