Low Sodium Creamy Carrot Soup
Delight in the rich, velvety goodness of Low Sodium Creamy Carrot Soup, a heartwarming and health-conscious twist on a classic favorite. This easy-to-make recipe pairs the natural sweetness of tender carrots with the aromatic depth of sautéed garlic, onions, and a hint of thyme. Blended to perfection with low-sodium vegetable broth and a splash of luscious heavy cream, this soup is a savory yet low-sodium option that doesn’t compromise on flavor. Ready in just 45 minutes, it’s perfect for weeknight meals or as a light appetizer. Garnished with a sprinkle of fresh parsley, this creamy carrot soup proves that simplicity can be utterly delicious. Ideal for those seeking a healthy, low-sodium alternative without sacrificing indulgence!
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Recipe Information
Ingredients
- 6 medium carrots
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 2 garlic cloves
- 4 cups low sodium vegetable broth
- 0.5 cup heavy cream
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon dried thyme
- 2 tablespoons fresh parsley
Instructions
Peel and slice the carrots into thin rounds. Set aside.
Finely chop the yellow onion and mince the garlic cloves.
In a large pot, melt the unsalted butter over medium heat.
Add the chopped onion and sauté for about 5 minutes until soft and translucent.
Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
Add the sliced carrots to the pot, stirring to coat them evenly with the onion and garlic mixture.
Pour in the low sodium vegetable broth, ensuring the carrots are fully submerged.
Bring the mixture to a boil over high heat, then reduce the heat to medium-low and cover the pot.
Let the soup simmer for about 20 minutes, or until the carrots are tender when pierced with a fork.
Remove the pot from the heat and let it cool slightly.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
Return the blended soup to the pot if using a countertop blender.
Stir in the heavy cream, ground black pepper, and dried thyme.
Reheat the soup over low heat for an additional 5 minutes, stirring occasionally.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 887 mg | 39% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 27.6 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 2340 mg | 50% | |
*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.
