Light Cream of Carrot Soup
Creamy, comforting, and undeniably wholesome, this Light Cream of Carrot Soup strikes the perfect balance between richness and freshness. Featuring tender carrots, aromatic onions, and a touch of garlic, this velvety soup gets its luxurious texture from a blend of vegetable stock and a splash of heavy cream. Gently simmered and blended to silky perfection, it’s lightly seasoned with salt, pepper, and a drizzle of olive oil for a delicate finish. Ready in just 40 minutes, this satisfying soup is ideal for a quick lunch or an elegant starter. Garnished with vibrant parsley, it’s not only a feast for the taste buds but also a visually stunning dish that’s nutrient-packed and family-approved. Perfect for cozy days or entertaining guests, this recipe is sure to become a staple in your kitchen repertoire.
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Recipe Information
Ingredients
- 800 grams carrots
- 1 medium yellow onion
- 2 whole garlic cloves
- 2 tablespoons unsalted butter
- 4 cups vegetable stock
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh parsley
- 1 teaspoon olive oil
Instructions
Peel and roughly chop the carrots into even-sized pieces. Finely chop the onion and mince the garlic cloves.
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
Add the chopped carrots to the pot and stir well to combine with the onions and garlic. Cook for 5 minutes, stirring occasionally, to slightly caramelize the carrots.
Pour in the vegetable stock, ensuring the vegetables are completely submerged. Increase the heat and bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer gently for 15-20 minutes, or until the carrots are tender when pierced with a fork.
Turn off the heat and allow the soup to cool slightly. Using an immersion blender (or transferring to a countertop blender in batches), blend the soup until completely smooth.
Stir in the heavy cream, salt, and black pepper. Return the pot to low heat and gently warm the soup through, taking care not to let it boil.
Taste and adjust seasoning, if needed. Ladle the soup into bowls and drizzle each serving with a touch of olive oil.
Garnish with freshly chopped parsley before serving warm.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1196 mg | 52% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 14.1 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1122 mg | 24% | |
*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.
