10 Tasty soups Recipe -- Carrot soup recipe

Carrot soup recipe :This easy soup recipe is just seven ingredients, and it’s so simple and delicious with no cream, no cashew cream, and no coconut cream (Its just garnish, but it’s really not necessary). The creamy base of the soup comes purely from the pureed carrots.This carrot soup is a creamy, thick and flavorful soup you’ll want to make again and again. This easy one-pot recipe is vegan, and is easy to customize to your tastes. This is a foolproof carrot soup recipe with step-by-step for a healthy, hearty dish that’s ready in just 30 minutes.Soup recipes are excellent for making comforting, filling and flavorful dishes with seasonal veggies. Many are easy to prepare by just adding ingredients to a large pot and simmering. They can be customized or elevated however we like – and are often simple to make vegetarian, dairy-free, and gluten-free.

Carrot soup recipe

This easy carrot soup recipe is naturally vegan and gluten free-friendly (if you don’t add the bread croutons) and is one of our favorite easy food dishes to enjoy in any season. It’s light with the fresh and quite sweet flavor of the orange carrots, but also has rich in taste from a great combination of sauteed onions, garlic, and warm cumin. and This is often simple to make vegetarian, dairy-free, and gluten-free. Its a flavorful dish with seasonal veggies

Ingredients

1 tablespoon oil – sunflower or extra virgin olive oil. butter can also be substituted
½ cup chopped onions or 1 medium-sized onion or 60 grams onion
½ teaspoon chopped garlic or 2 to 3 small to medium-sized garlic cloves
400 grams carrots or 0.9 pounds carrots or 2.25 cups chopped carrots or 8 to 10 small to medium-sized carrots – diced or cubed
2 tablespoons chopped celery
½ teaspoon cumin seeds
½ teaspoon salt or add as per taste
2.5 cups Vegetable Stock or water
¼ to ½ cup water – while blending, optional
¼ to ½ teaspoon freshly crushed black pepper
1 to 2 teaspoons chopped parsley or chopped cilantro (coriander leaves)
¼ teaspoon lemon juice – optional
2.5 cups Vegetable Stock or water
¼ to ½ cup water – while blending, optional
¼ to ½ teaspoon freshly crushed black pepper
1 to 2 teaspoons chopped parsley or chopped cilantro (coriander leaves)
¼ teaspoon lemon juice – optional

Instructions

Cooking Carrots

In a thick bottomed pan or pot, heat sunflower or olive oil on a low to medium-low heat. Add chopped onions and chopped garlic.
Sauté on a low to medium-low heat till the onions soften.
Add chopped carrots, celery, cumin seeds and salt. Mix well.
Pour the vegetable stock or water. Stir and mix again.
cooking steps
Cover pot with a lid. Simmer on a low or medium-low heat till the carrots become tender.
When simmering, do check a couple of times to see if the liquids have dried or not. If the liquids have dried, then add ¼ to ½ cup more of hot veg stock or hot water.
Check a few pieces of carrots with a fork or knife. The fork or knife should be able to pass easily from the carrots.

After the carrots are cooked, switch off the heat. There will be some liquid in the mixture. Let this liquid remain as we will use these liquids when blending the carrots. Let the soup mixture become warm or less hot.

Instruction for Making Carrot Soup

cooking steps

Add the entire mixture with the liquids in a blender or grinder. You can even use an immersion blender to blend the carrots.
Blend to a smooth puree. While blending, add ¼ to ½ cup water (at room temperature) depending on the thickness you prefer in the soup.
Place the entire pureed carrots in the same pan or pot.
Keep the pan on stove-top and simmer till the soup gets hot. Stir at intervals. If the carrot soup looks thick, then you can add some more hot water or hot vegetable stock.
When the soup becomes hot, season with black pepper and chopped parsley. Mix well and switch off heat. Instead of parsley, you can even use fresh cilantro leaves (coriander leaves) or fresh basil.
This is an optional step. For some light sour notes in the soup, you can add ¼ teaspoon lemon juice.

Serving Instruction

Notes

Making carrot soup in the Instant Pot
Use the sauté option and sauté onions, garlic on low or normal till the onions soften.
Press cancel. Then add carrots, celery, cumin and salt. Mix well.
Add 2 cups vegetable stock or water.

Close with lid and place the valve in the sealing position.

Press the pressure cook button and pressure cook on high for 10 minutes.

Wait for 5 minutes. Then after 5 minutes do a quick pressure release, by lifting the valve.

Let the mixture cool down a bit and then blend in a blender or using an immersion blender to a smooth puree.

From the blender, pour the carrot puree in the instant pot steel insert.

If the puree looks thick, then add some hot water.

Press cancel button. Then press the button and set time to 2 minutes on normal. Let the soup become warm or hot. Stir at intervals.

Add black pepper and parsley. Stir and serve.

More important Tips

Both red carrots and orange carrots can be used in the recipe.

Use carrots which are fresh and tender. Avoid carrots which are fibrous and hard.

Water can be added instead of vegetable stock.

Best to use homemade vegetable stock and not canned ones due to the high sodium content in them.

Any neutral flavored oil can be used. You can even use butter to make a vegetarian carrot soup.

You can add seasonings, spices of your choice in the carrot soup. But do keep in mind the flavor and taste of carrots so that the seasonings or spices balance or bring out the best in terms of taste and flavor in the soup.

Leftover carrot soup can be refrigerated and then warmed up before serving. If the soup becomes very thick, then add some water and reheat it.

The recipe can be easily scaled to make a big pot of soup.

Nutrition Info (Approximate Values)

Nutrition Facts : Carrot Soup

Amount Per Serving

Calories 110 Calories from Fat 45%

Fat 5 g m 8%

Saturated Fat 1 gm 6%

Sodium 496 mg 22%

Potassium 479 mg 14%

Carbohydrates 16 mg 5%

Fiber 4 gm 17%

Sugar 8 gm 9%

Protein 2 gm 4%

Vitamin A 22299 I U 446%

Vitamin B 1 (Thiamine) 1 mg 67%

Vitamin B 2 (Riboflavin) 1 mg 59%

Vitamin B 3 (Niacin) 1 mg 5%

Vitamin B 6 1 mg 50%

Vitamin C 10 mg 12%

Vitamin E 3 mg 20%

Vitamin K 19µg 18%

Calcium 56 mg 6%

Vitamin B 9 ( F o late) 32µ g 8%

Iron 1 mg 6%

Magnesium 21 m g 5%

Phosphorus 54 mg 5%

Zinc 1 mg 7%

So be healthy and enjoy the soup.

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