This creamy carrot soup is a wonderful way to enjoy beta-Carotene-rich carrots, especially during the chilly fall and winter months.
1 tablespoon extra-virgin olive oil
1 3/4 cups chopped Vidalia or other sweet onion
2 pounds carrots, cut into 1/2-inch pieces
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
Dash of ground ginger
2 cups water
2 cups fat-free, less-sodium chicken broth
2 tablespoons heavy cream, divided
How to Make It
Heat oil in a large Dutch oven over medium heat. Add onion and carrots to pan; cook 10 minutes, stirring frequently. Stir in salt, pepper, and ginger.
Add 2 cups water and broth to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrots are tender. Remove from heat; cool.
Place half of carrot mixture and 1 tablespoon cream in a food processor or blender; process 20 seconds or until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining carrot mixture and 1 tablespoon cream. Return mixture to pan; cook over medium heat until thoroughly heated.
Everyone seems to agree here that the recipe is a good start but makes changes--I'm no exception. First I used 4 cups of chicken stock--the stock comes in boxes of 4 cups--why just use 2 cups stock and 2 of water? Then the spicing: why just a dash of ginger? I used 1/2 tsp gr. ginger, 1/2 tsp gr cumin, 1/2 tsp turmeric, and 1/2 tsp an all spice powder bought from a local mid eastern market ( gr allspice would probably work) and a generous pinch of hot chili pepper flakes. Instead of transferring everything to a blender I used an immersion blender---much simpler ! At the end I added 1/4 c. half&half and 1 Tbs lemon juice. The sweetness of the carrots was balanced out by the spices and stock--really good ! i think you could also use butternut squash or pumpkin instead of carrots.
I'm new to cooking but I've re-read this recipe over and over and I did everything (except I used milk rather than heavy cream). I thought it tasted like smashed carrots. I don't see what everyone was raving about. I've had great carrot soup in restaurants so I tried this. I even tried adding 1/4 C fat free sour cream. It wasn't bad, it just wasn't delicious.
Has potential, but really not very good. The earthy carrot taste is overpowering. I would recommend baby carrots next time. I added, butter, brown sugar, and nonfat yogurt and it's now edible, but not worth repeating..
Very good, though I made some changes....Added parsnips just because I had them. I also added chives before I blended it, a bit of crushed red pepper, a very little bit of cumin, and allspice. Really added to the flavor! I used 2% milk instead of cream. We loved it! Very filling, and healthy. Would definitely make again.
The whole family really enjoyed this soup, including the toddler. Only three stars because on it's own this soup is only a good, solid recipe. But it's such a good base recipe to tweak as you want and take it to your five star version.
I really like this creamy soup. It was super easy to prepare, although I made a few changes. I roasted the carrots and vidalia onion, sprinkling the veggies with thyme, salt and olive oil. Once done, I blended the veggies with the chicken broth and heavy cream. I love the way the roasted flavor comes through in the dreamy soup. I will definitely make this again.
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