Creamy Carrot Soup
The sweet earthy flavor and the hearty texture unique to root vegetables are magnified in this simple, yet oh so good soup adapted from a recipe by Chef Barbara Fenzi.
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 4 Servings 1x
- Category: Soup
- Method: Stovetop
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup coarsely chopped onion
- 1 clove finely chopped garlic
- ¾ lbs. carrots (about 3 large), peeled and sliced
- 1 cup chopped tomatoes (canned, with the juices, may be used)
- 1 Serrano or jalapeño chile, seeded and diced (sub in ancho or poblano chile if you prefer a milder flavor)
- 3 cups vegetable stock
- ¼ cup freshly squeezed orange juice, strained
- 1 teaspoon fresh lemon juice
- Salt and freshly ground black pepper to taste
- 2 tablespoons pumpkin seeds, toasted, for topping (optional)
- 1 tablespoons pomegranate seeds, for topping (optional)
- 2 tablespoons chopped cilantro, for topping (optional)
Instructions
- In a medium saucepan, heat the oil over medium heat.
- Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic, carrots, tomatoes, Serrano, and stock. Bring to a boil over high heat; cover, reduce heat to low, and simmer until carrots are very tender, 45 minutes to an hour.
- Put into a blender, in batches, if necessary, and purée until smooth.
- Stir in the juices and season with salt and pepper and additional juice, as desired.
- Top with toasted pumpkin seeds, cilantro or pomegranate seeds, if desired.
Find it online: https://mintintegrativenutrition.com/simple-soup-for-fall/