A warm and comforting carrot soup, perfect for chilly days. This soup is creamy, flavorful, and easy to make.
Ingredients
- 500 grams carrots peeled and chopped
- 1 onion medium, chopped
- 2 tablespoons butter unsalted
- 4 cups vegetable broth low-sodium
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper freshly ground
- 1/2 cup heavy cream optional, for creaminess
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the chopped carrots to the pot and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth, bring to a boil, then reduce the heat, cover, and let simmer for 20 minutes or until the carrots are tender.
- Once the carrots are tender, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- Stir in the heavy cream, if using, and season with salt and black pepper to taste. Serve hot.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 450mgPotassium: 390mgFiber: 3gSugar: 8gVitamin A: 12000IUVitamin C: 8mgCalcium: 60mgIron: 1mg