Creamy Carrot Soup
Creamy Carrot Soup is irresistibly fresh, rich and comforting. It’s easy to make in one bowl with carrots, onion, garlic, seasonings and cream for major deliciousness and the perfect velvety texture. Serve with crusty bread for dunking!
Servings: 4 people
Ingredients
- 1 tablespoon avocado oil or butter
- 4-5 large carrots chopped (about 4 cups chopped carrots)
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- ½ teaspoon EACH chili powder, ground cumin, ground ginger
- 1 teaspoon salt or to taste
- freshly ground black pepper to taste
- 4 cups low-sodium vegetable broth (32 oz carton)
- ½ cup heavy cream or half & half optional
Instructions
- Heat a large heavy-duty pot to medium-high heat. Add the oil, chopped carrots and onion. Sauté for 4-5 minutes or until the onions are slightly golden. Stir in the garlic and spices and sauté for another minute then pour in the vegetable broth. Lower heat to medium-low and cook, slightly covered for 20 minutes or until carrots are softened.
- Use an immersion blender to blend until smooth. Stir in the heavy cream and bring to a gentle simmer then turn off the heat. Taste the soup and adjust the spices to taste.
- Spoon into serving bowls and garnish with a swirl of heavy cream and fresh chopped herbs, if desired.
Nutrition
Serving: 1serving | Calories: 187kcal | Carbohydrates: 13g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 640mg | Potassium: 293mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12466IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 0.3mg