Deborah Madison's Ivory Carrot Soup with a Fine Dice of Orange Carrots

Vegetarian
Gluten Free
Health score
9%
Deborah Madison's Ivory Carrot Soup with a Fine Dice of Orange Carrots
40 min.
4
223kcal

Suggestions


Discover the delightful flavors of Deborah Madison's Ivory Carrot Soup with a Fine Dice of Orange Carrots, a truly nourishing dish that embraces the beauty of vegetables. This vegetarian and gluten-free soup is the perfect choice for anyone looking to indulge in a wholesome meal that warms the soul. With its creamy texture and soothing taste, it's ideal for any occasion, whether you're serving it as a starter or enjoying it as a light snack.

The star ingredient, the white carrot, provides a unique twist, offering subtle sweetness while being a great source of vitamins and minerals. The addition of finely diced orange carrots not only adds a vibrant pop of color but also enhances the flavor profile, making every spoonful a delightful experience. Infused with aromatic herbs and a hint of sugar to balance the flavors, this soup is a testament to the magic of simple, fresh ingredients.

Ready in just 40 minutes and brimming with nutrients, this recipe makes it easy to embrace a health-conscious lifestyle without sacrificing taste. Perfect for a cozy evening at home or to impress guests at your next gathering, this Ivory Carrot Soup is sure to become a beloved staple. So grab your pots and pans, and let’s create a bowl of comfort that celebrates the humble yet extraordinary carrot!

Ingredients

  • tablespoon butter 
  • tablespoon carrot tops green minced fine
  • pound carrots white scrubbed thinly sliced
  • tablespoons carrots diced finely
  • cups chicken stock see light
  • tablespoon olive oil 
  •  onion thinly sliced
  • servings pepper freshly ground
  • servings sea salt 
  • 0.5 teaspoon sugar 
  •  thyme leaves 
  • tablespoon rice raw white

Equipment

  • bowl
  • ladle
  • pot
  • blender

Directions

  1. Warm the butter and oil in a soup pot and add the onion, white carrots, rice, 1 teaspoon salt, and the sugar and thyme. Cook over medium heat for several minutes, turning everything occasionally.
  2. Add 1 cup of the water, cover, turn down the heat, and cook while you heat the remaining 3 cups water. When the water is hot, add it to the pot, cover, and simmer until the vegetables are tender, about 20 minutes.
  3. While the soup is cooking, cook the diced carrots in salted boiling water for about 3 minutes and then drain.
  4. When ready, let cool slightly, then remove and discard the thyme sprig. Puree the soup until smooth in a blender. Taste for salt and season with the pepper. Reheat if it has cooled.
  5. Ladle the soup into bowls, scatter the diced carrots and carrot tops over each serving, and serve.

Nutrition Facts

Calories223kcal
Protein14.15%
Fat38.11%
Carbs47.74%

Properties

Glycemic Index
94.74
Glycemic Load
6.68
Inflammation Score
-10
Nutrition Score
14.842608580447%

Flavonoids

Apigenin
0.01mg
Luteolin
0.26mg
Isorhamnetin
1.38mg
Kaempferol
0.48mg
Myricetin
0.06mg
Quercetin
5.84mg

Nutrients percent of daily need

Calories:223.31kcal
11.17%
Fat:9.6g
14.76%
Saturated Fat:3.11g
19.46%
Carbohydrates:27.05g
9.02%
Net Carbohydrates:22.98g
8.36%
Sugar:11.37g
12.64%
Cholesterol:14.73mg
4.91%
Sodium:646.9mg
28.13%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.02g
16.03%
Vitamin A:20931.35IU
418.63%
Vitamin B3:5.19mg
25.97%
Potassium:699.05mg
19.97%
Vitamin K:19.56µg
18.63%
Vitamin B6:0.36mg
17.94%
Vitamin B2:0.3mg
17.82%
Fiber:4.07g
16.26%
Vitamin C:13.19mg
15.99%
Manganese:0.27mg
13.58%
Phosphorus:125.98mg
12.6%
Vitamin B1:0.18mg
12.13%
Copper:0.21mg
10.37%
Folate:41.44µg
10.36%
Vitamin E:1.49mg
9.94%
Selenium:6.14µg
8.78%
Iron:1.37mg
7.59%
Magnesium:28.88mg
7.22%
Calcium:70.72mg
7.07%
Zinc:0.73mg
4.88%
Vitamin B5:0.42mg
4.18%