Carrot Potage
Creamy, velvety, and bursting with natural sweetness, this Carrot Potage is the perfect recipe to warm your soul and impress your taste buds. Made from tender carrots, aromatic onion, and garlic, this comforting soup is beautifully balanced with a touch of nutmeg and the richness of heavy cream. Simmered in flavorful vegetable broth and pureed to perfection, the result is a luscious soup with an irresistibly smooth texture. Ready in just under an hour, this recipe is both simple and elegant, making it ideal for weeknight dinners or dinner party starters. Serve it hot, topped with a sprinkle of fresh parsley for an extra pop of color and freshness. This satisfying carrot soup is a must-try for cozy nights and looks just as good as it tastes!
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Recipe Information
Ingredients
- 500 grams carrots
- 1 medium onion
- 2 cloves garlic
- 2 tablespoons butter
- 4 cups vegetable broth
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons ground nutmeg
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel the carrots and chop them into thin slices for quicker cooking. Finely chop the onion and garlic cloves.
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until the onion becomes translucent and fragrant.
Add the sliced carrots to the pot and stir to combine. Cook for another 5 minutes, stirring occasionally, to allow the carrots to start softening.
Pour in the vegetable broth, ensuring the carrots are fully submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the carrots are completely tender.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy. Be cautious when blending hot liquids.
Return the pureed soup to the pot. Stir in the heavy cream, salt, black pepper, and nutmeg. Allow the soup to warm through over low heat for 3–5 minutes, stirring occasionally.
Taste and adjust seasoning as needed. If the soup is too thick, you can thin it with additional broth or water to reach your desired consistency.
Serve the carrot potage hot, garnished with a sprinkle of fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 5135 mg | 223% | |
| Total Carbohydrate | 123.7 g | 45% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 45.0 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 354 mg | 27% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3586 mg | 76% | |
*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.
