Carrot and Grapefruit Soup
Brighten your table with the vibrant and zesty flavors of Carrot and Grapefruit Soup, a unique and nourishing dish that combines the natural sweetness of carrots with the tangy, citrusy zing of fresh grapefruit. This velvety-smooth soup is carefully seasoned with warm ground cumin, fresh ginger, and a hint of black pepper, creating a delicate balance of spice and freshness. The addition of grapefruit zest and juice infuses the soup with an invigorating citrus aroma, while a sprinkling of fresh parsley adds a pop of green and extra flavor. Quick to prepare in just 45 minutes, this wholesome vegan soup is perfect for a light lunch or an elegant appetizer. Packed with vibrant ingredients and bursting with bold flavors, this Carrot and Grapefruit Soup is a delightful way to warm up any meal.
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Recipe Information
Ingredients
- 800 grams carrots
- 2 large grapefruit
- 1 medium onion
- 1 liter vegetable stock
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh ginger
- 2 tablespoons fresh parsley
Instructions
Peel and chop the carrots into small, even pieces to ensure they cook evenly.
Peel and finely chop the onion and grate the fresh ginger.
Zest and juice the grapefruits, keeping the zest and juice separate.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and grated ginger. Sauté for 3-4 minutes, stirring occasionally, until the onion is translucent and fragrant.
Stir in the ground cumin, salt, and black pepper, and cook for an additional 1 minute to toast the spices.
Add the chopped carrots to the pot, along with the vegetable stock. Stir well and bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the carrots are tender and easily pierced with a fork.
Remove the pot from the heat and use an immersion blender to purée the soup until it is smooth. Alternatively, carefully transfer the soup to a countertop blender in batches to blend until smooth.
Stir in the grapefruit juice and zest, and adjust seasoning as needed. Reheat gently over low heat if necessary, without bringing the soup to a boil.
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5291 mg | 230% | |
| Total Carbohydrate | 222.2 g | 81% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 102.4 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 609 mg | 47% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 5566 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
