Herbed Carrot Soup

Vegetarian
Gluten Free
Health score
19%
Herbed Carrot Soup
75 min.
6
406kcal

Suggestions


Welcome to the delightful world of comfort food with our Herbed Carrot Soup! This nourishing and vibrant dish is perfect for any meal of the day, whether you're serving it at lunch or making it the star of your dinner table. Packed with the natural sweetness of carrots and the aromatic essence of fresh herbs, this soup is both vegetarian and gluten-free, catering to a variety of dietary needs while still being utterly delicious.

Imagine the rich, warm flavor of sautéed onions and garlic melding with tender carrots, all simmered together in a soothing broth. As the carrots cook to perfection, they release their sweet flavor, making every spoonful a comforting delight. The addition of creamy crème fraîche or sour cream, along with fresh dill and tarragon, elevates this soup, adding layers of complexity that will leave your taste buds dancing.

Ready in just 75 minutes, this hearty soup serves six, making it an excellent option for family gatherings or meal prep for the week. With about 406 calories per serving, you can enjoy a filling dish without the guilt. Gather your ingredients and get ready to indulge in a bowl of warmth and flavor that embodies the spirit of home-cooked goodness – because nothing beats a homemade soup shared with loved ones!

Ingredients

  •  bay leaf 
  • teaspoon pepper black freshly ground
  • tablespoons butter 
  • pounds carrots peeled sliced into 1/4-in.-thick rounds
  • tsp coarse kosher salt 
  • cup crème fraîche sour
  • cup optional: dill fresh chopped
  • cup tarragon fresh chopped
  • cloves garlic coarsely chopped
  • 0.3 cup heavy whipping cream 
  • cups chicken broth reduced-sodium
  • medium onions sliced
  • 0.3 cup rice long-grain (any variety)

Equipment

  • pot
  • blender

Directions

  1. Melt butter in a large pot (at least 5 qts.) over medium-high heat, then add onions. Cook until onions are translucent, 5 to 7 minutes.
  2. Add garlic, carrots, bay leaf, rice, 2 tsp. salt, pepper, and chicken broth.
  3. Increase heat to high and bring to a boil, then reduce to medium-high and cook, uncovered, until carrots are tender, about 20 minutes.
  4. Remove from heat and let cool 10 minutes.
  5. Remove bay leaf and pure soup in batches in a blender. Return soup to pot and set over low heat.
  6. Add whipping cream and 2 cups water (if soup looks too thick, add a little more water) and cook until warmed through. Season to taste with additional salt.
  7. Serve soup hot, with crme frache or sour cream, dill, and tarragon.

Nutrition Facts

Calories406kcal
Protein12.32%
Fat45.66%
Carbs42.02%

Properties

Glycemic Index
55.34
Glycemic Load
15.83
Inflammation Score
-10
Nutrition Score
26.602608784385%

Flavonoids

Luteolin
0.26mg
Isorhamnetin
5.24mg
Kaempferol
1.83mg
Myricetin
0.2mg
Quercetin
12.29mg

Nutrients percent of daily need

Calories:405.85kcal
20.29%
Fat:21.85g
33.62%
Saturated Fat:11.79g
73.7%
Carbohydrates:45.24g
15.08%
Net Carbohydrates:37.19g
13.52%
Sugar:14.36g
15.96%
Cholesterol:53.89mg
17.96%
Sodium:1113.23mg
48.4%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.27g
26.54%
Vitamin A:39471.84IU
789.44%
Manganese:1.36mg
68%
Potassium:1452.51mg
41.5%
Vitamin B3:7.7mg
38.51%
Vitamin C:28.35mg
34.36%
Vitamin B6:0.68mg
34.13%
Fiber:8.05g
32.21%
Vitamin K:32.24µg
30.7%
Vitamin B2:0.47mg
27.53%
Iron:4.9mg
27.21%
Phosphorus:270.27mg
27.03%
Calcium:266.88mg
26.69%
Folate:89.07µg
22.27%
Copper:0.39mg
19.52%
Magnesium:76.48mg
19.12%
Vitamin B1:0.22mg
14.41%
Vitamin E:1.97mg
13.17%
Zinc:1.64mg
10.91%
Vitamin B5:0.99mg
9.86%
Vitamin B12:0.43µg
7.11%
Selenium:4.59µg
6.56%
Vitamin D:0.16µg
1.06%
Source:My Recipes