Description
This Easy Fresh Carrot Soup is a vibrant and wholesome dish, combining the sweetness of fresh carrots with the earthiness of potatoes and tomatoes. Perfectly seasoned and blended to a smooth consistency, it can be enjoyed hot or chilled for a refreshing twist. Ideal for a quick lunch or a light dinner, this soup is both nutritious and comforting.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, medium dice
- 4 large carrots, peeled and diced
- 1 medium Yukon Gold or yellow potato, peeled and diced
- 1 medium tomato, chopped
- 4 cups low sodium chicken stock (or vegetable broth)
- 1 teaspoon salt
- ¼ teaspoon pepper
- Chopped parsley for garnish
Instructions
- Heat the olive oil: In a large pot over medium heat, warm the olive oil until shimmering to prepare for sautéing the vegetables.
- Sauté the onion: Add the diced yellow onion to the pot and cook until translucent and fragrant, about 5 minutes, stirring occasionally to prevent browning.
- Add carrots and potato: Stir in the peeled and diced carrots and potato, cooking for another 3-4 minutes to begin softening the vegetables.
- Incorporate tomato and broth: Add the chopped tomato and pour in the 4 cups of low sodium chicken stock or vegetable broth. Stir to combine all ingredients.
- Season the soup: Add 1 teaspoon salt and ¼ teaspoon pepper, adjusting seasoning as preferred.
- Simmer the soup: Bring the soup to a boil, then reduce heat and let simmer uncovered for 20-25 minutes, or until the carrots and potatoes are tender when pierced with a fork.
- Blend until smooth: Using an immersion blender directly in the pot, puree the soup until smooth and creamy. Alternatively, blend in batches in a countertop blender, then return to the pot.
- Adjust consistency and seasoning: If the soup is too thick, add a little more broth or water and heat through. Taste and adjust salt and pepper as needed.
- Serve and garnish: Ladle the soup into bowls and garnish with chopped parsley. Enjoy it warm or chill it for a refreshing cold soup option.
Notes
- This soup can be made on the stovetop as described or prepared using an Instant Pot for convenience.
- Serving the soup chilled offers a delicious summer alternative.
- Use vegetable broth to make the recipe vegetarian or vegan.
- Adjust seasoning to taste, especially if using a different broth with varying salt levels.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
