Low Sodium Creamy Carrot Soup

Warm, velvety, and packed with natural sweetness, this Low Sodium Creamy Carrot Soup is a comforting bowl of goodness that's both heart-healthy and indulgent. Made with vibrant carrots, aromatic garlic, and sautéed onions, this recipe blends simplicity with rich flavor, thanks to a touch of heavy cream and fragrant dried thyme. By using unsalted butter and low sodium vegetable broth, this soup cuts back on salt while maintaining a satisfying depth of taste. Perfect for busy weeknights, it comes together in just 45 minutes and is easily blended to silky perfection using an immersion or countertop blender. Garnished with a sprinkle of fresh parsley, this wholesome soup is ideal as a light lunch, dinner starter, or even a cozy comfort meal on chilly evenings. Rich in nutrients and low in sodium, it's a guilt-free indulgence for the whole family!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 medium carrots
• 2 tablespoons unsalted butter
• 1 medium yellow onion
• 2 garlic cloves
• 4 cups low sodium vegetable broth
• 0.5 cup heavy cream
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon dried thyme
• 2 tablespoons fresh parsley

Directions

Step 1

Peel and slice the carrots into thin rounds. Set aside.

Step 2

Finely chop the yellow onion and mince the garlic cloves.

Step 3

In a large pot, melt the unsalted butter over medium heat.

Step 4

Add the chopped onion and sauté for about 5 minutes until soft and translucent.

Step 5

Stir in the minced garlic and sauté for an additional 1 minute until fragrant.

Step 6

Add the sliced carrots to the pot, stirring to coat them evenly with the onion and garlic mixture.

Step 7

Pour in the low sodium vegetable broth, ensuring the carrots are fully submerged.

Step 8

Bring the mixture to a boil over high heat, then reduce the heat to medium-low and cover the pot.

Step 9

Let the soup simmer for about 20 minutes, or until the carrots are tender when pierced with a fork.

Step 10

Remove the pot from the heat and let it cool slightly.

Step 11

Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.

Step 12

Return the blended soup to the pot if using a countertop blender.

Step 13

Stir in the heavy cream, ground black pepper, and dried thyme.

Step 14

Reheat the soup over low heat for an additional 5 minutes, stirring occasionally.

Step 15

Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1629.1g)

Amount per serving	% Daily Value*
Calories	886.3

Total Fat 65.2g	0%
Saturated Fat 38.2g	0%
Polyunsaturated Fat 0.4g
Cholesterol 182mg	0%
Sodium 887.3mg	0%
Total Carbohydrate 63.9g	0%
Dietary Fiber 13.9g	0%
Total Sugars 27.6g
Protein 9.9g	0%

Vitamin D 0IU	0%
Calcium 228.8mg	0%
Iron 3.6mg	0%
Potassium 2340.3mg	0%

*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.

Source of Calories

Fat: 66.5%

Protein: 4.5%

Carbs: 29.0%