Hey you Beautiful People 😇, Welcome back to Low Calories Guide. Today we have a Recipe for Carrot Soup. Along with Carrot Soup with Ginger & Carrot Soup with Cream , and finally Carrot Soup Instant Pot.
We have a simple carrot soup recipe, which may be a great way to spend a bag of carrots that were forgotten in your refrigerator . The carrots cooked along side refreshing aromatic onions & garlic and contemporary herbs being puréed into a smooth tasty n healthy soup that’s delicious for dinner or packed up for lunch.
Carrot Soup Ingredients
- 1 tablespoon butter
- A tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- Stalk celery, chopped
- 2 cloves garlic, chopped
- 1 teaspoon chopped fresh thyme or parsley
- 5 cups chopped carrots
- 2 cups water
- 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
- ½ cup half-and-half (optional)
- ½ teaspoon salt
- Freshly ground pepper to taste
How to make Carrot Soup ?
Preparation of Carrot Soup Pro’s version 😎
- Pan on – Gently Heat butter and oil in an oven over medium heat until the butter melts.
- Add onion and celery and let it cook.
- Add in finely chopped or crushed garlic and thyme & cook until you smell the aroma☺️.
- Stir in carrots. Add some water and bring it to simmer over high heat.
- Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes.
- Add salt and pepper.
- Blend to Smooth.
- Finally Serve Hot n Fresh ❤️ with a Smile 😊…
Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no-chicken” broth, it can be found with the soups in the natural-foods section of most supermarkets.
Carrot Soup Recipe – Detailed Version
Carrot soup absolutely perfect for these chilly winter days we’re having here on the north east coast of America, USA.
We’re going to need 4 cups of cubed or diced carrots 6 to 7 and what you do is go ahead rinse your carrots under nice cool running fresh tap water slice it in half lie it flat side down on a cutting board and you’re gonna cut in cube uniformed size so they can all cook evenly
Add 1 cup of whole milk, if you’d like to substitute with water.
Add 1 cup of cubed onions, so that’s 1 Half Carrots & 1 Half Onions.
Addin about 2 tablespoons of butter it can be salted or unsalted, a few beautiful aromatic thyme leaves.
2 tablespoons of all purpose flour 1/4 of a teaspoon of white pepper 1/2 teaspoon of kosher salt and 2 cups of vegetable broth
Now if you want to substitute this for chicken broth or water you may now let me show you how we’re gonna get this simple and easy soup together.
Butter a pan and add the onions and carrots add the vegetable broth or the water or chicken broth whichever you desire, add the salt and pepper.
Also add just a little bit more vegetable make sure your vegetables (optional) are covered with your liquid bringing this to a boil over medium-high heat
When it comes to a boil you are going to turn down the heat to medium-low.
I almost forgot you need to add the bay leaf stir it in cover it with a tight-fitting lid and let it cook 20 minutes (use your timer). And after 20 minutes your soup must look like a Carrot Puree.
And now, turn off that timer, and using a fork go ahead find yourself a carrot.
If your carrot holds on to that fork nicely it’s nice tender goes through smoothly then these carrots are ready for a cool down process.
Remember… the larger your slices of carrot the longer it’s gonna take to cook just keep that in mind when you’re fixing this soup move this to the backburner and we’re going to let it cool off for about 20 minutes
Once your mixture has cooled down.
Now it’s time to our cooled mixture into a blender, if you want to use a food processor, you may, but be sure to remove that bay leaf disregard and cover.
Be careful when you’re working with hot liquids.
Once the carrots are pureed,should have the same texture as a Puree if not blend some more. Now with onions and vegetable broth, place it the oven top in the same saucepan we cooked our carrots and onions.
Once you have the butter melted over medium heat. Add the flour, and with a whisk, whisk the flour in with the butter until we get rid of that raw flour flavor taste you don’t want that here in your soup.
This should take about one minute of cooking, after one minute, add the milk all at once be sure you continue to whisk and your gonna bring this to a boil stir constantly now that it’s come to a boil we’re going to quickly add that carrot onion puree back in with our cream mixture here.
And using the whisk you’re going to stir it until all ingredients are well combined and that looks and smells fantastic looky there when your soup comes up to a gentle boil and you’ll see that it’s bubbling you can turn off the heat, and continue to stir.
At this time is a great time to taste to see if it needs any more seasoning such as salt or pepper.
Feel it’s perfectly delicious? then it’s time to pour the carrot soup into a serving Bowl. Finally Give it a little sprinkle of parsley just for looks and flavor it will look gorgeous.
If you want your soup a little thinner you can and more liquid so just keep that in mind too.
Done! So, Enjoy Delicious flavors of carrots onions You’ll love the vegetable broth used in this creamy carrot soup 😇. the perfect way to warm your soul during these chilly cold winter days. 🥶
Carrot Soup with Ginger Recipe | How to make Carrot Soup with Ginger ?
You need to follow the same steps in making Carrot Soup but when adding into the blende. Just make sure to wash the ginger along with the carrots, Peel the ginger. And finely chop the ginger and add it to the blender and follow the same steps. And Finally you’ll have your Carrot Soup with Ginger.
Carrot Soup with Cream Recipe | How to make Soup of Carrots with Cream ?
You need to follow the same steps in making Carrot Soup. But just before you finish the Carrots Soup add in a generous spoon of cream fresh And Finally you’ll have your Carrots Soup with Cream.