The recipe for the carrot soup I owe to my mother. I’m not crazy about carrots, I don’t even look for them when shopping, and so I practically never cook them. My mother adored them and just to make me eat them, she would buy them and leave them on my kitchen countertop as if to say “now eat them, young lady!”. Buying them for her meant getting about two quintals, and I then had to invent ways to use them all and not see them for at least a month, for my mother’s peace of mind.
I thus discovered that Carrot Soup is one of those easy preparations that I like and that can save many of my solo dinners during the week.
Light and digestible, this carrot soup surprised me; I didn’t think I could finish it the first time I made it, but its delicate flavor won me over. I hope you like it too.
By the way, the recipe is without potatoes, so we can really enjoy it more often during the winter without feeling guilty about too many carbs.
Other carrot recipes:
– carrot muffins (sweet recipe) perfect for a snack or breakfast
– carrot soup
– purple carrot soup with Greek yogurt, truly exceptional
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- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 301.91 (Kcal)
- Carbohydrates 16.04 (g) of which sugars 7.60 (g)
- Proteins 2.06 (g)
- Fat 27.02 (g) of which saturated 3.01 (g)of which unsaturated 0.23 (g)
- Fibers 4.30 (g)
- Sodium 622.99 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a carrot soup for two people:
- 9 oz Carrots
- to taste Vegetable broth (in my case, ready-made Star broth)
- 1 pinch Salt
- 1 pinch Black pepper
- to taste Extra virgin olive oil
- 1 pinch Nutmeg
- 1 tablespoon Fresh liquid cream
- 1 1/2 Onion
Tools to prepare the carrot soup without potatoes
- Stovetop
- Blender / Mixer I used a Kenwood kMix
- 1 Pan
Preparation of the Carrot Soup:
Let’s start the preparation of the carrot soup by chopping the half onion and frying it with a drizzle of extra virgin olive oil in a pan.
When the onion is golden, we’ll add the carrots and the vegetable broth little by little. Allow to cook for about 30 – 35 minutes.
Once this time has passed, we take the food processor to obtain our beautiful cream. In my kitchen, I have the Kenwood multi-pro with the tall glass jar and 4 blades at the bottom. The soup is practically ready in two nanoseconds with this super friend. Pour the carrots into the glass container, or in a bowl, with a bit of cooking broth.
If we want to make the soup more liquid, we can add broth later. Add the tablespoon of cooking cream and mix everything again.
At this point, we can sprinkle everything with a pinch of nutmeg, salt, and pepper.
Turn on the mixer and let it blend until we have obtained a nice thick cream free of pieces.
Finally, we plate in the bowls we have chosen and decorate with a bit of extra virgin olive oil and, if you like, a grating of cheese.
Serve the carrot soup hot, accompanied by some croutons or toasted bread.
Enjoy your meal!!!
Storage:
Store the carrot soup in the refrigerator for one day. If you like carrots, also try the recipe for Flavorful Pan-Fried Carrots.
