Carrot and Pink Grapefruit Soup
Bright, zesty, and velvety smooth, this Carrot and Pink Grapefruit Soup is a vibrant twist on classic comfort food, sure to awaken your taste buds. Packed with the earthy sweetness of tender carrots, the tangy citrus burst of pink grapefruit, and a warming infusion of ginger and garlic, this soup is both refreshing and satisfying. Perfect for any season, this recipe balances tangy and savory flavors with a touch of honey, creating a harmonious blend in every spoonful. With just 15 minutes of prep and simple pantry staples like vegetable stock and olive oil, this soup is as easy as it is impressive. Serve it as a light starter or a cozy main, garnished with fresh parsley or cilantro for a fragrant finish. Ideal for anyone looking to add a creative, healthy twist to their meal planning, this unique soup is perfect for citrus lovers and makes a stunning addition to any dining table.
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Recipe Information
Ingredients
- 500 grams carrots
- 2 large pink grapefruit
- 1 medium onion
- 2 cloves garlic
- 750 milliliters vegetable stock
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger
- 1 tablespoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley or cilantro (optional, for garnish)
Instructions
Peel and chop the carrots into slices about 1/4-inch thick. Set aside.
Juice the pink grapefruits, reserving the juice. You should get approximately 200 milliliters of juice. Set aside. (If your grapefruits are particularly sour, you can mix in an extra teaspoon of honey later when blending the soup.)
Peel and finely chop the onion. Mince the garlic and grate the fresh ginger.
Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, stirring frequently, until softened and translucent.
Stir in the garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add the chopped carrots to the pot. Sauté them for 3-4 minutes, stirring to coat them in the oil and aromatics.
Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Cook for 20 minutes, or until the carrots are very tender.
Remove the pot from the heat and let it cool slightly. Using an immersion blender (or working in batches with a countertop blender), puree the soup until smooth and creamy.
Stir in the grapefruit juice and honey. Season with salt and black pepper to taste. Return the pot to the stove over low heat for 2-3 minutes to warm through, but avoid boiling to preserve the fresh citrus flavor.
Serve hot, garnished with fresh parsley or cilantro if desired. Enjoy!
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3307 mg | 144% | |
| Total Carbohydrate | 215.2 g | 78% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 115.3 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 4345 mg | 92% | |
*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.
