Recipe: Tasty Carrot soup
Carrot soup. Carrots are pureed in a veggie broth and then added to a bubbly hot mixture of half and half, flour, parsley and ground red pepper. Once mingled, this velvety soup is served up in bowls and enjoyed. This easy carrot soup recipe is a great way to use up a bag of carrots that were forgotten in your produce drawer.
The humble carrot makes an amazing creamy carrot soup – but when you sneak bacon in, it makes it over-the-top delicious!. This is a terrific carrot recipe to serve as a meal. Thick and creamy, savoury and sweet, Carrot Soup is quick to make, healthy, freezes brilliantly, and the only thing it needs is hot crusty bread for dunking. You can cook Carrot soup using 4 ingredients and 3 steps. Here is how you cook that.
Ingredients of Carrot soup
- Prepare 4-5 of carrots.
- Prepare 1/2 of onion.
- Prepare 2-3 of jalapeños.
- Prepare 1/2 tsp of garam masala.
Adding a can of beans boosts the fiber and makes this soup extra filling. Yukon Gold potatoes—instead of cream—make a smooth carrot soup vegan and add a mild sweetness. If you don't have Yukon Golds on hand, russet potatoes will work, too. —Taste of Home Test Kitchen, Milwaukee, Wisconsin Notes. Recipe adapted from my creamy roasted cauliflower soup and roasted carrots recipe.
Carrot soup instructions
- Cut & Sauté the ingredients for 5 mins in 1 tbsp of oil(olive or canola).
- Grind for 4-5 mins for smooth texture. (I used soup mode on vitamix).
- Enjoy with bread 🥖 or as is..
Carrot ginger soup variation: Add freshly grated ginger with the garlic and ground spices. In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. The key to carrot soup is, unsurprisingly, the carrots. If you can, try to get a few bundles of the smaller carrots with the stems still on. I find the bulk bags of de-stemmed carrots are less sweet.