Indulge in a symphony of flavors with our collection of exquisite carrot soup recipes. From classic creamy soups to innovative fusion dishes, our curated selection caters to every palate. Discover the comforting warmth of our traditional carrot and ginger soup, where the sweetness of carrots harmonizes with the spicy kick of ginger, enveloped in a velvety broth. Embark on a culinary journey with our roasted carrot and parsnip soup, where roasted vegetables lend a smoky depth, balanced by a touch of nutmeg and thyme. For a delightful twist, try our Moroccan carrot soup, where cumin, coriander, and ras el hanout create a vibrant tapestry of flavors, complemented by the subtle tang of preserved lemons. Each recipe is meticulously crafted to showcase the versatility of carrots, transforming them into a symphony of flavors, textures, and aromas.
Check out the recipes below so you can choose the best recipe for yourself!
EASY CARROT SOUP
Creamy carrot soup .....yummy! Serve with a nice green salad and cornbread!
Provided by Tricia
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Steam carrots until tender.
- In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
- In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and red pepper flakes. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 13.8 g, Cholesterol 30 mg, Fat 10.4 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 6.2 g, Sodium 271.2 mg, Sugar 4.9 g
SIMPLE CARROT SOUP
This soup is low-calorie, high-flavor comfort food and favorite in my house on a chilly autumn evening.
Provided by Lee Crowell
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
- Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
- Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth.
- Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 16.4 g, Cholesterol 10.2 mg, Fat 3.1 g, Fiber 4.3 g, Protein 6.4 g, SaturatedFat 1.8 g, Sodium 391 mg, Sugar 7.3 g
CARROT GINGER SOUP
This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference-and what isn't used can be wrapped tightly and tossed in the freezer to use later. -Jenna Olson, Manchester, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CREAM OF CARROT SOUP
This is my little picky eater's favorite soup.
Provided by Miss Tyckle
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
- Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 14.8 g, Cholesterol 37.5 mg, Fat 11.7 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 585.9 mg, Sugar 3.5 g
CARROT & POTATO SOUP
Make and share this Carrot & Potato Soup recipe from Food.com.
Provided by Tebo3759
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions& garlic in margarine until tender.
- Add chicken broth, carrots, potatoes, Italian seasoning and bay leaf.
- Simmer, uncovered, until vegetables are tender, about 20-25 minutes .
- Discard bay leaf and puree soup.
- Season with salt& pepper.
CARROT SOUP
An easy, yet very tasty soup to make. Even if you dont like carrots, you will love this
Provided by harley121202
Time 35m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Add all the ingredients to a stock pot and cover by about 2 inches with the chicken stock. Cook until the potatoes and carrots are soft and puree in a blender or food processor. Serve with lots of freshly ground black pepper, spoon of creme fraiche and some crusty bread.
Tips:
- For a smoother soup, blend until the desired consistency is reached. If you prefer a chunkier soup, leave some carrots unblended.
- Different types of carrots, such as rainbow carrots or baby carrots, can be used.
- Add a pinch of red pepper flakes or cayenne pepper for a spicy kick.
- Garnish with fresh herbs like parsley, cilantro, or chives. A dollop of sour cream or yogurt can also be used as a garnish.
- Consider using different types of broth, such as vegetable broth, chicken broth, or beef broth, to add more flavor to the soup.
- To save time, pre-cut carrots or baby carrots can be used.
- For a vegan version, use coconut milk or almond milk instead of heavy cream.
- Feel free to experiment with different spices and herbs to customize the flavor of the soup.
Conclusion:
This carrot soup is a simple yet flavorful dish that can be enjoyed as a light lunch or a hearty dinner. It is packed with nutrients and can be easily customized to suit individual preferences. Whether you prefer a smooth or chunky soup, this recipe provides a delicious and versatile option that can be enjoyed by people of all ages.
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