Creamy Carrot Soup

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Servings: 6 Difficulty: Intermediate
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A velvety, spiced carrot soup with a hint of citrus brightness and creamy texture
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This creamy carrot soup is a comforting bowl of warmth, blending sweet roasted carrots with aromatic cumin and cinnamon. The addition of a touch of soy milk and lemon juice adds a rich, velvety texture without dairy, making it perfectly vegan-friendly. The subtle acidity from the grapefruit or lemon brightens the earthy sweetness of the carrots, creating a balanced and sophisticated flavor profile. It’s an ideal dish for chilly evenings or as a light, satisfying starter. Simple to prepare with pantry staples, this soup comes together quickly and offers a cozy, home-cooked feel thatâÂÂs both nourishing and delicious.

Creamy Carrot Soup recipe image
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Creamy Carrot Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 1601.7

Description

This creamy carrot soup is a comforting bowl of warmth, blending sweet roasted carrots with aromatic cumin and cinnamon. The addition of a touch of soy milk and lemon juice adds a rich, velvety texture without dairy, making it perfectly vegan-friendly. The subtle acidity from the grapefruit or lemon brightens the earthy sweetness of the carrots, creating a balanced and sophisticated flavor profile. It&# 226;ÂÂs an ideal dish for chilly evenings or as a light, satisfying starter. Simple to prepare with pantry staples, this soup comes together quickly and offers a cozy, home-cooked feel thatâÂÂs both nourishing and delicious.

Ingredients

Directions

  1. Peel and slice 1 lb of carrots and 1 large onion into thin rounds.
  2. In a large stock pot, combine the vegetable stock, sliced carrots, sliced onion, 1 tsp ground cumin, and 1/2 tsp ground cinnamon.
  3. Bring the mixture to a boil over high heat.
  4. Reduce heat to low, cover, and simmer until the carrots are tender, about 25-30 minutes.
  5. Remove from heat and let the soup cool slightly for 5 minutes.
  6. Transfer the hot soup to a blender in batches and puree until completely smooth.
  7. Return the pureed soup to the clean pot.
  8. In a small bowl, whisk together 1 cup soy milk and 1 tbsp lemon juice to create a buttermilk substitute.
  9. Stir the soy milk mixture and the chopped grapefruit segments into the warm soup.
  10. Season with salt and pepper to taste.
  11. Heat gently over low heat for 2-3 minutes, just to warm through, being careful not to boil.
  12. Serve immediately, garnished with fresh herbs if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1601.7kcal
% Daily Value *
Total Fat 180.0g277%
Saturated Fat 27.0g135%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 2.8g1%
Dietary Fiber 0.1g1%
Sugars 1.8g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carrot soup, creamy, vegan, healthy, comfort food, easy dinner, warm soup, gluten free, dairy free, spiced soup, cumin, cinnamon, vegetable soup, blended soup, quick meal, winter soup, soy milk, lemon juice, grapefruit, onion
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