Carrot Soup Recipe

Name: Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 onion, coarsely chopped; 1 pound carrots, chopped; 2 cups (16 ounces) carrot juice; 2 cups homemade or reduced-sodium store-bought chicken or vegetable broth; 1/2 teaspoon ground cumin; 1 tablespoon honey; Coarse salt and freshly ground white pepper; 2 tablespoons half-and-half (optional); Snipped fresh chives, for garnish; Cayenne pepper, for garnish

Servings: persons

1 tablespoon unsalted butter
1 onion, coarsely chopped
1 pound carrots, chopped
2 cups (16 ounces) carrot juice
2 cups homemade or reduced-sodium store-bought chicken or vegetable broth
1/2 teaspoon ground cumin
1 tablespoon honey
Coarse salt and freshly ground white pepper
2 tablespoons half-and-half (optional)
Snipped fresh chives, for garnish
Cayenne pepper, for garnish

1
Heat butter in a large saucepan over medium-low.
2
Cook onion, stirring occasionally, until translucent, about 5 minutes.
3
Add carrots; cook until very tender, stirring occasionally, about 15 minutes.
4
Add carrot juice, broth, cumin, honey, 1 teaspoon salt, and 1/4 teaspoon white pepper.
5
Bring to a simmer; cook until vegetables are very soft, about 30 minutes.
6
Let soup cool slightly.
7
Working in batches, puree soup in a blender or food processor, filling no more than halfway each time.
8
(Alternately, use an immersion blender.)
9
Return to pan; warm over low heat, thinning with a little water if necessary.
10
Stir in half-and-half, if using.
11
Serve immediately, garnished with chives and cayenne.
12
(Per Serving)
13
Calories: 105g
14
Saturated: 1.2g
15
Unsaturated Fat: 7g
16
Cholesterol: 5mg
17
Carbohydrates: 20.2g
18
Protein: 1.9g
19
Sodium: 535mg
20
Fiber: 9g

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 onion, coarsely chopped, 1 pound carrots, chopped, 2 cups (16 ounces) carrot juice, and more.

Yes, Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot Soup

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