Fitness / March 26, 2024

The Best Carrot Soup

Be enticed by the smooth, orange complexion of this, the Best Carrot Soup, a vegetarian appetizer that could very well be the most delicious thing to come from your crisper.

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You know how carrot cake contains carrot and tastes amazing, but isn’t what you could call “health” food? Well, that’s where this carrot soup has it beat. That’s because this soup contains carrot (lots of it, in fact), tastes amazing, AND is so good for you. Am I saying that carrot soup is superior to carrot cake? I’m not sure I would go that far, but I do feel better serving my family a bowl of the soup before meals.

They like it too, despite none of them being particularly fond of carrots. It’s true. I’ve tried on numerous occasions to push carrot sticks as a snack but to no avail. I’ve sliced them up and layered them atop garden salads but those orange discs are usually left drowning in the shallow pool of dressing at the bottom of the bowl. But with this soup, I’ve found a way to inject some beta-carotene into their diets.

The soup is proving so popular, it has now graduated from appetizer to lunch entree, so it’s a good thing for me that it’s easy to make. Got carrots languishing in your crisper? Put them to good use and make a soup-er meal today!

Is Carrot Soup Healthy?

It sure is. The vegetables (onion, carrots, celery) provide you with vitamins, minerals, antioxidants, and fiber. Carrots, as mentioned, contain beta-carotene, which can be turned into vitamin A by the body. It also aids your immune system, your eyes, and your skin. The recipe is suitable for vegetarian diets, Mediterranean diets (use more olive oil instead of butter and limit the salt), gluten-free diets (ensure the broth is gluten-free), and dairy-free diets (if you opt out of the half-and-half).

Do I need To Peel The Carrots?

This is a matter of preference. I do so because I love my soups to be velvety smooth. But if you want an earthy flavor with a slightly rougher texture, keep the skins intact. Also, don’t forget to clean your carrots—a step you may overlook if you’re used to peeling them. Your guests may also wonder why it looks “spotty”, so don’t be surprised when your soup’s appearance is questioned. Unpeeled carrots may take a bit longer to cook, so you may need to adjust the timing of the recipe. And yes, the skin provides fiber and other nutrients, so leaving your peeler in the drawer is the healthier option.

INGREDIENTS

1 tbsp unsalted butter
1 tbsp olive oil
1 large onion, diced
1 stalk celery, diced
2 cloves garlic, minced
1 tsp fresh thyme or parsley, finely chopped
5 cups carrots, peeled and chopped
2 cups water
4 cups low-sodium vegetable broth
1/2 cup half-and-half (optional)
1/2 tsp salt
freshly ground black pepper (to taste)

INSTRUCTIONS

Saute

Melt butter and oil, then cook onion and celery until soft. Add garlic and herbs for a burst of flavor.

Simmer

Combine carrots with liquids and simmer until they’re tender.

Blend

Puree the soup in batches for a creamy texture. Stir in creaminess with half-and-half if you like.

Season

Adjust the taste with salt and pepper, then serve.

Devour!

FAQs & Tips

How do I store this carrot soup?

Let the soup cool completely then store it in an airtight container in the fridge for up to five days. You can also freeze it for up to three months. If you have a lot of the soup left, split it up now into smaller portions; it will make your life easier later. Reheat it on LOW on the stove or in the microwave, and be ready to add broth, cream, or water to help the soup regain its consistency.

Can I use water instead of the veggie broth?

Sure, you can increase the amount of water you use and leave the broth out. It’s a good option for those who want to cut out as much sodium from their diet as possible (and unless you’re a carrot soup connoisseur, you probably won’t notice any difference in flavor).

What type of blender can I use?

Use a stand or countertop blender. This will achieve a uniformly smooth consistency, as opposed to a handheld immersion blender, which, while it gives you more control, puts the onus on you to ensure the soup is pureed throughout. And honestly, I can do without that pressure.

Can I make this spicy?

Sure. Add cumin, coriander, ginger, curry paste, and/or dried chili peppers. Another option? Lemon zest. While not spicy per se, it will add heat to the dish.

How do I make it creamy without using the half-and-half?

If you’re not feeling the half-and-half, there are a number of ingredients you can turn to, depending on your diet. Coconut milk is one, with the added benefit of tasting like coconut! Greek yogurt is another option; it contains protein and may be the healthiest choice on this list. You can also simmer potatoes in the broth then blend it up. The mashed potatoes will thicken the soup without overly affecting the flavor.

Other Soup Recipes To Try

The Best Creamy Potato Soup: A hearty dish, made with potatoes, bacon, onions, cheese, and yogurt.
Simple Kale Soup: ‘Simple’ by name but not by taste! This healthy, broth-based meal pairs kale with tomatoes, onions, carrots, plus an assortment of spices and herbs.
Fire Crackers: A bonus recipe that I’ve included given how simpatico they are with soups.

The Best Carrot Soup

Be enticed by the smooth, orange complexion of this, the Best Carrot Soup, a vegetarian appetizer that could very well be the most delicious thing to come from your crisper.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 95kcal

Author FoodFaithFitness

Ingredients

1 tbsp unsalted butter
1 tbsp olive oil
1 large onion diced
1 stalk celery diced
2 cloves garlic minced
1 tsp fresh thyme or parsley finely chopped
5 cups carrots peeled and chopped
2 cups water
4 cups low-sodium vegetable broth
1/2 cup half-and-half (optional)
1/2 tsp salt
freshly ground black pepper (to taste)

Instructions

Melt butter with olive oil in a large pot over medium heat. Add diced onion and celery, and cook until they are soft and translucent, about 4 to 6 minutes.
Stir in minced garlic and thyme or parsley, cooking until aromatic, roughly 10 seconds. Add the chopped carrots to the pot.
Pour in water and vegetable broth, and bring the mixture to a boil. Lower the heat to achieve a gentle simmer, and cook until carrots are tender, about 25 minutes.
Carefully blend the soup in batches until smooth. Return to the pot, and if desired, mix in half-and-half. Season with salt and pepper.
DEVOUR!