Active Time:40 minsAdditional Time:10 minsTotal Time:50 minsServings:8Yield:8 servings, about 1 cup eachJump to Nutrition Facts
Active Time:40 minsAdditional Time:10 minsTotal Time:50 minsServings:8Yield:8 servings, about 1 cup each
Active Time:40 mins
Active Time:
40 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:50 mins
Total Time:
50 mins
Servings:8
Servings:
8
Yield:8 servings, about 1 cup each
Yield:
8 servings, about 1 cup each
Jump to Nutrition Facts
Photographer: Jen Causey
Cook Mode(Keep screen awake)Ingredients1tablespoonbutter1tablespoonextra-virgin olive oil1mediumonion, chopped1stalkcelery, chopped2clovesgarlic, chopped1teaspoonchopped fresh thyme or parsley5cupschopped carrots2cupswater4cupsreduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth½cuphalf-and-half(optional)½teaspoonsalt¼teaspoonfreshly ground pepper to taste
Cook Mode(Keep screen awake)
Ingredients
1tablespoonbutter
1tablespoonextra-virgin olive oil
1mediumonion, chopped
1stalkcelery, chopped
2clovesgarlic, chopped
1teaspoonchopped fresh thyme or parsley
5cupschopped carrots
2cupswater
4cupsreduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
½cuphalf-and-half(optional)
½teaspoonsalt
¼teaspoonfreshly ground pepper to taste
Directions
Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds. Stir in carrots. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes.
Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
Jen Causey
EquipmentDutch oven, blender
Equipment
Dutch oven, blender
Frequently Asked Questions
This recipe just missed our diabetes-appropriate tag because, at 486 milligrams, it’s a tick over the recommended amount of sodium per serving (480 mg or less). However, you could reduce the amount of added salt or use unsalted stock to make it fit ourEatingWelldiabetes guidelines.
Carrots are loaded with nutrition, including fiber, vitamin A, vitamin C and calcium. And while it’s true that carrots are good for eye health, their antioxidants also help protect your heart, skin, brain and immune system while reducing inflammation.
A 2-cup serving of this carrot soup will provide about 5 grams of fiber—which is about 19% of your daily fiber needs in one delicious bowl.
It can be! We like the savory flavor of chicken broth, but if you want a vegetarian soup, chicken-flavored broth (a vegetarian broth despite its name) is preferable to vegetable broth for its hearty, rich flavor and light golden color. Vegetable broth will work too, but it may darken the color. Sometimes called “no-chicken” broth, it can be found with the soups in the natural foods section of most supermarkets.
The easiest way to make your carrot soup creamy is to simply add cream after it’s blended. (We prefer half-and-half to cut back on saturated fat.) If you want to skip the cream entirely, using a high-powered stand blender can give you light and creamy results. A regular stand blender works well too, but you may have to blend it for longer. When using any stand blender, be sure to remove the centerpiece from the lid and hold a clean towel over the hole to prevent burns.
Yes! Cover and refrigerate for up to four days or freeze for up to three months.
If this carrot soup is a bit too sweet for your taste, you can balance out that sweetness with 1 teaspoon of apple cider vinegar or lemon juice to boost and brighten the flavor.
This carrot soup is delicious paired with grilled cheese sandwiches. Try it withSpinach-&-Artichoke-Dip Grilled Cheese,French Onion Grilled Cheese,Collards & Portobello Grilled CheeseorSpanakopita Grilled Cheese Sandwichesand aside saladto complete the meal.
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)176Calories8gFat22gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
