Light Cream of Carrot Soup
Creamy, comforting, and undeniably wholesome, this Light Cream of Carrot Soup strikes the perfect balance between richness and freshness. Featuring tender carrots, aromatic onions, and a touch of garlic, this velvety soup gets its luxurious texture from a blend of vegetable stock and a splash of heavy cream. Gently simmered and blended to silky perfection, it’s lightly seasoned with salt, pepper, and a drizzle of olive oil for a delicate finish. Ready in just 40 minutes, this satisfying soup is ideal for a quick lunch or an elegant starter. Garnished with vibrant parsley, it’s not only a feast for the taste buds but also a visually stunning dish that’s nutrient-packed and family-approved. Perfect for cozy days or entertaining guests, this recipe is sure to become a staple in your kitchen repertoire.
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Ingredients
- 800 grams carrots
- 1 medium yellow onion
- 2 whole garlic cloves
- 2 tablespoons unsalted butter
- 4 cups vegetable stock
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh parsley
- 1 teaspoon olive oil
Directions
Step 1
Peel and roughly chop the carrots into even-sized pieces. Finely chop the onion and mince the garlic cloves.
Step 2
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
Step 3
Add the chopped carrots to the pot and stir well to combine with the onions and garlic. Cook for 5 minutes, stirring occasionally, to slightly caramelize the carrots.
Step 4
Pour in the vegetable stock, ensuring the vegetables are completely submerged. Increase the heat and bring the mixture to a boil.
Step 5
Once boiling, reduce the heat to low and let the soup simmer gently for 15-20 minutes, or until the carrots are tender when pierced with a fork.
Step 6
Turn off the heat and allow the soup to cool slightly. Using an immersion blender (or transferring to a countertop blender in batches), blend the soup until completely smooth.
Step 7
Stir in the heavy cream, salt, and black pepper. Return the pot to low heat and gently warm the soup through, taking care not to let it boil.
Step 8
Taste and adjust seasoning, if needed. Ladle the soup into bowls and drizzle each serving with a touch of olive oil.
Step 9
Garnish with freshly chopped parsley before serving warm.
Nutrition Facts
| Serving size | (2028.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1471.2 |
| Total Fat 88.3g | 0% |
| Saturated Fat 42.1g | 0% |
| Polyunsaturated Fat 5.0g | |
| Cholesterol 182mg | 0% |
| Sodium 5202.7mg | 0% |
| Total Carbohydrate 147.7g | 0% |
| Dietary Fiber 36.1g | 0% |
| Total Sugars 56.6g | |
| Protein 26.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 447.3mg | 0% |
| Iron 7.8mg | 0% |
| Potassium 4506.3mg | 0% |
Source of Calories