Sherried Carrot Soup
Creamy, elegant, and infused with a touch of indulgence, Sherried Carrot Soup is the perfect recipe to elevate your soup game. This velvety concoction combines sweet, earthy carrots with the aromatic trio of onion, garlic, and a dash of nutmeg, resulting in a comforting, flavor-packed bowl. What truly sets it apart is the addition of dry sherry, lending a subtle depth and sophistication to the soup, while heavy cream ensures a luxuriously smooth texture. Ready in just under an hour, this one-pot wonder is not only easy to prepare but also irresistibly delicious. Garnish with a sprinkle of fresh parsley or chives for a vibrant finish, and serve it warm as a cozy appetizer or a light main course. Whether you're hosting a dinner party or simply craving a bowl of comfort, Sherried Carrot Soup is a surefire way to impress! Perfect for fall or winter dining, it’s a must-try recipe for soup enthusiasts.
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Recipe Information
Ingredients
- 900 grams carrots
- 1 medium onion
- 2 cloves garlic
- 2 tablespoons unsalted butter
- 1.2 liters vegetable stock
- 60 milliliters dry sherry
- 120 milliliters heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons ground nutmeg
- 2 tablespoons fresh parsley or chives
Instructions
Peel and slice the carrots into thin rounds. Finely chop the onion and garlic.
In a large pot, melt the butter over medium heat. Add the onions and cook for 5 minutes until softened and translucent.
Add the garlic to the pot and sauté for another 1 minute until fragrant.
Stir in the sliced carrots and cook for 5 minutes, stirring occasionally, to release their sweetness.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the carrots are very tender.
Remove the pot from heat and allow the soup to cool slightly. Use an immersion blender or transfer the soup in batches to a blender to puree until smooth and creamy.
Return the soup to the pot over low heat. Stir in the sherry, heavy cream, salt, pepper, and nutmeg. Simmer gently for 5 minutes, stirring occasionally, until the flavors meld together.
Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with finely chopped fresh parsley or chives.
Serve warm and enjoy!
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1376 mg | 60% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 10.5 g | 37% | |
| Total Sugars | 16.6 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1342 mg | 29% | |
*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.
