Creamed carrot soup

CREAMED CARROT SOUP

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 272kcal
Author: Tania Sheff
Quick and healthy soup made with pureed carrots.
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Ingredients

  • 1 lb carrots peeled and cut into pieces
  • 1/2 lb potatoes peeled and cut into pieces
  • 1/2 medium onion peeled
  • 5 cups vegetable stock or chicken stock
  • 1/2 tsp ground cumin
  • to taste salt and pepper
  • 1/3 cup half and half (optional)

Instructions

  • Place carrots, potatoes, onion and stock in a pot and bring to boil. Cook for 35 minutes on medium-low heat until vegetables get tender. Remove from heat.
  • Blend the soup using an immersion hand blender, or a food processor, until smooth and creamy. If you are using food processor, like me, you may have to work in batches, transferring puréed soup into a different pot.
  • Once the soup is blended well, add cumin, just a pinch of salt, and a little pepper. Stir well, cover with lid and let it rest 10 minutes before serving. Garnish with toasted pine nuts or sunflower seeds.

Notes

[nutrition-label]
If you like your soup more creamy, you may add half and half during step 3 or sprinkle some on top when garnishing.
If the soup is too thick, you may thin it out with hot water or stock.
Will stay in refrigerator up to 3 days.

Nutrition

Calories: 272kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 90mg | Potassium: 620mg | Fiber: 5g | Sugar: 6g | Vitamin A: 19150IU | Vitamin C: 24.8mg | Calcium: 60mg | Iron: 0.9mg