A healthy, quick and easy cream of carrot soup recipe from scratch, made without stock and ready in 20 minutes!
A simple homemade vegetarian soup that is easily adapted to be vegan. Just replace the cream with almond milk or coconut cream and omit the goat cheese.
Or make the carnivores happy by adding a few ricotta meatballs on top. Whatever tickles your taste buds 😉
Smooth, silky and creamy, served with a slice of Humboldt Fog goat cheese, fresh herbs and a little spice from red pepper flakes.
Feel free to add some grated ginger instead of the nutmeg at the end, and finish with a fresh squeeze of lemon. Would be lovely with a drizzle of pesto or chimichurri sauce as well.
A healthy, quick and easy cream of carrot soup recipe from scratch, made without stock and ready in 20 minutes!
- 1 onion (chopped)
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 2 lb organic carrots (peeled & cut into 1 inch chunks)
- 1 small parsnip ( cut into chunks)
- 1 qt water
- 3/4 c heavy cream, coconut cream or almond milk
- 1 bay leaf
- 1 sprig sage
- 8 sprigs fresh thyme
- 1 pinch nutmeg (freshly grated)
- 1/2 tsp red pepper flakes (+ more to taste)
- 1/4 c chopped pistachios (optional)
- 1/4 lb Humboldt Fog Goat Cheese
- sea salt to taste
Add the olive oil and butter to a medium heavy bottom pot on low flame.
Add the onion and a pinch of sea salt and cook for a few minutes. Stir in the red pepper flakes, sage, thyme, bay leaf, parsnip and carrots.
Give everything a good stir to mix together and pour in enough water to cover everything. Bring to a simmer and cook for 15 minutes or until the carrots have softened.
Discard the bay leaf and thyme sprigs.
Use a hand held immersion blender and puree the soup in the same pot until creamy and smooth.
Add the cream and heat through. Stir in the nutmeg.
Adjust seasonings to taste with sea salt. Ladle into bowls and serve with the goat cheese and herbs on top.Garnish with the pistachios and more red pepper flakes.
Still Hungry ?
Creamy Mushroom Soup
Roasted Tomato Soup
Healthy Leek Soup
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Love the colours ! Love the idea ! Thank you !
Thank you, hope you give it a go, it is delicious!
The soup was really tasty, but mine was much thicker and not silky looking like yours. Any tips? Is just more liquid the answer?
Hi Michele, more liquid is the answer to make it thinner and maybe a little bit more cream if you don’t mind the extra calories. I’m wondering, what did you use to puree the soup ? I find that my hand held immersion blender is the only thing that gets me that perfect silky texture. Glad you enjoyed it anyways 🙂 ~Florentina