Somewhat Healthier Creamy Spicy Carrot Soup
Indulge in the comforting warmth of "Somewhat Healthier Creamy Spicy Carrot Soup," a vibrant bowl of goodness that perfectly balances flavor, nutrition, and spice. This recipe transforms simple ingredients like fresh carrots, fragrant garlic, and savory spices into a velvety puree enriched with almond milk and Greek yogurt for a health-conscious twist on traditional creamy soups. Smoky paprika, ground cumin, and a hint of red chili flakes add depth and gentle heat, while fresh parsley provides a refreshing finish. Ready in just 40 minutes, this satisfying soup is perfect for cozy dinners or elegant starters. Packed with antioxidants, low-fat dairy, and rich flavors, it’s a nourishing choice for anyone seeking wholesome comfort food.
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Recipe Information
Ingredients
- 6 medium-sized (about 1.5 lbs total) carrots
- 1 medium (yellow or white) onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 0.5 cup plain Greek yogurt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon red chili flakes
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Peel and chop the carrots into 1-inch chunks. Chop the onion into small pieces and mince the garlic cloves.
Heat a large pot over medium heat and add the olive oil. Once hot, add the onion and garlic, cooking for 3-4 minutes until softened and fragrant.
Add the chopped carrots to the pot, along with the ground cumin, smoked paprika, red chili flakes, salt, and black pepper. Stir to coat the carrots with the spices.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 15-20 minutes, or until the carrots are tender and easily pierced with a fork.
Turn off the heat and allow the soup to cool slightly. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, blend in batches using a countertop blender, ensuring you leave a little room for steam to escape.
Return the soup to the pot if blended externally. Stir in the almond milk and Greek yogurt until well combined. Taste and adjust seasoning as needed.
Warm the soup gently over low heat, but do not boil to avoid curdling the yogurt.
Serve hot, garnished with a sprinkle of fresh parsley and an optional dash of smoked paprika for extra color.
Nutrition Facts
Calories |
2354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5211 mg | 227% | |
| Total Carbohydrate | 456.1 g | 166% | |
| Dietary Fiber | 127.6 g | 456% | |
| Total Sugars | 207.8 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1959 mg | 151% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 15036 mg | 320% | |
*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.
