Best 3 Vegetable Carrot Soup Recipes

Indulge in the comforting warmth of our delectable Vegetable Carrot Soup, a symphony of flavors that nourishes both body and soul. Crafted with fresh carrots, celery, onions, and a medley of aromatic herbs, this soup offers a delightful balance of sweetness, earthiness, and subtle hints of spice. Served with crusty bread or a sprinkle of grated Parmesan cheese, it's the perfect companion for chilly evenings or light lunches.

In this comprehensive guide, we'll take you on a culinary journey, providing three enticing variations of our Vegetable Carrot Soup. Whether you prefer a classic, creamy version, a vegan alternative, or a flavorful roasted carrot soup, we've got you covered. Each recipe is meticulously detailed, ensuring that every spoonful is bursting with goodness. Let your taste buds rejoice as we embark on this delicious adventure together!

Here are our top 3 tried and tested recipes!

VEGAN CARROT-TOP VEGETABLE SOUP

Vegan Carrot-Top Vegetable Soup image

A great soup during the harvest season. My daughter devoured this soup!

Provided by Tamara A

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons coconut oil
2 cups chopped carrots
3 stalks celery with leaves, chopped
1 white onion, sliced
3 cloves garlic, minced
3 whole star anise pods
6 ⅓ cups vegetable broth
½ cup stemmed and chopped carrot tops
¼ cup chopped fresh basil
1 tablespoon chopped fresh tarragon
1 pinch salt and ground black pepper to taste

Steps:

Heat coconut oil in a large pot over medium heat. Add carrots, celery, onion, garlic, and star anise; cook and stir until onion is translucent, 5 to 7 minutes. Pour in vegetable broth; bring to a boil.
Stir carrot tops, basil, and tarragon into the pot; simmer until wilted, about 5 minutes. Season with salt and pepper. Discard star anise before serving.

Nutrition Facts : Calories 162.2 calories, Carbohydrate 20.4 g, Fat 8 g, Fiber 4.9 g, Protein 3.3 g, SaturatedFat 5.9 g, Sodium 848.6 mg, Sugar 10.2 g

VEGETABLE SOUP WITH CARROT DUMPLINGS

Vegetable Soup With Carrot Dumplings image

Make and share this Vegetable Soup With Carrot Dumplings recipe from Food.com.

Provided by weekend cooker

Categories Cheese

Time 1h5m

Yield 10 bowls, 10 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 cups chopped onions
4 medium carrots, sliced
3 celery ribs, sliced
2 tablespoons canola oil
3 cups vegetable broth
4 medium potatoes, peeled, and sliced
4 medium tomatoes, chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1/2 cup water
1 cup chopped cabbage
1 cup frozen peas
2 1/4 cups reduced-fat baking mix
1 cup shredded carrot
1 tablespoon minced fresh parsley
1 cup cold water
10 tablespoons shredded reduced-fat cheddar cheese

Steps:

In a dutch oven, cook the onions, carrots, and celery in oil for 6-8 minutes or until crisp-tender.
Stir in the broth , potatoes, tomatoes, garlic, salt, and pepper and bring to a boil.
Reduce heat, cover and simmer for 15-20 minutes or until vegetables are tender.
In a small bowl, combine flour and water until smooth, and stir into vegetable mixture, bring to a boil, cook and stir for 2 minutes or until thickened.
Stir in cabbage and peas.
FOR THE CARROT DUMPLINGS.
In a small bowl, combine baking mix, carrots, and parsley.
Stir in water until moistened, then drop in 10 mounds onto simmering soup.
Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean.
Garnish with cheese.

VEGETABLE CARROT SOUP

Vegetable Carrot Soup image

This blended soup is loaded with vegetables, so it's delicious as well as good for you. Plus, its beautiful golden color adds a special touch to your table. -Bertha McClung, Summersville, West Virginia

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3 cups thinly sliced carrots
1 cup chopped onion
2/3 cup chopped celery
1-1/2 cups diced peeled potatoes
1 garlic clove, minced
1/2 teaspoon sugar
2 teaspoons canola oil
4 cups reduced-sodium chicken broth
Dash ground nutmeg
Pepper to taste

Steps:

In a Dutch oven or soup kettle over medium-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. , Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through.

Nutrition Facts : Calories 145 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 651mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

Tips:

For a richer flavor, roast the carrots before making the soup. Roasting caramelizes the carrots and brings out their natural sweetness.
If you don't have vegetable broth, you can use chicken broth or water. However, vegetable broth will give the soup a more flavorful taste.
If you don't have thyme or oregano, you can use other herbs like rosemary, sage, or marjoram.
You can add other vegetables to the soup, such as celery, parsnips, or turnips.
Serve the soup with a dollop of sour cream, yogurt, or crème fraîche. You can also add a sprinkle of chopped fresh herbs or grated Parmesan cheese.

Conclusion:

This easy vegetable carrot soup is a delicious and healthy way to warm up on a cold day. It's also a great way to get your daily dose of vegetables. The soup is packed with nutrients, including vitamins A, C, and K, and it's also a good source of fiber. So next time you're looking for a quick and easy meal, give this vegetable carrot soup a try. You won't be disappointed!