Carrot soup recipes are very beneficial to our health; they could clear up respiratory congestion and viruses. When a carrot is combined with garlic and lime, it defends you against some drug-resistant bacteria. In a homemade carrot soup, the main ingredients contain about 140 calories per serving. Also, carrot soup recipes include lots of vitamins, minerals, and fibers that are healthy. As tasty and nutritious as carrot soup recipes are, it should not be overeaten because it can result in excess blood carotene, which may cause skin discoloration. However, carrot soup recipes do more good than harm. Besides, too much of everything is terrible. These recipes are perfect and straightforward. Some of the most amazing carrot soup recipes are below.
Carrot Soup Recipes
1. Ginger carrot soup
Ginger carrot soup is low in fat and calories. It has less than 80 kcal per serving
Preparation Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves: 4
Ingredients
- 6 sliced carrots
- 1 diced onion
- 1 tablespoon of olive oil
- 2 tablespoons of basil
- 1 vegetable stock cube
- 10g grated ginger
- 850ml boiling water
Preparation
- First, pour olive oil into a large pan and heat it. When it gets hot, add in carrot, onion, and ginger. Leave it for five minutes to soften.
- Then, mix your vegetable stock with stock cube and water. Pour the mixture into the pan and let it boil.
- Now, cover pan tightly till it boils for about 35 minutes (to ensure carrot is soft enough).
- After boiling, season carrot with pepper and salt to taste.
- Then, pour the mixture out of the pan into a blender or food processor and blend (add enough water)
- Lastly, blend them and pour out into a bowl, garnish with basil and serve.
Nutritional Facts
Fat 4.3g; Carbohydrate 9.5g; protein 1.3g; calories 79 kcal.
2. Tomato and Carrot soup
To make your tomato and carrot soup, you just need to boil your vegetables
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves: 4
Ingredients
- 1 clove of garlic
- 1000g of tomatoes
- oil spray
- 1 medium-sized carrot
- A medium brown onion
- 1 trimmed celery
Preparation
- First of all, drizzle saucepan with oil and place over medium high heat. Then, add your onion, celery, carrot, and cook. Cook and stir for 5 minutes or until vegetable is soft
- After 5 minutes of boiling, add tomatoes and 500ml (2 cups) of water and boil for 20 minutes more under medium-low heat.
- When it is soft, transfer into a food processor or blender and blend until it is smooth.
- Then, transfer back into the saucepan and heat up.
- Next, season the soup with pepper and salt. Serve.
Nutritional Facts
Fat 0.7g; Carbohydrate 12.1g; protein 1.9g; calories 53.9 kcal.
3. Carrot and Coriander soup
Carrot and coriander are very healthy and can be a perfect supper for you.
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4
Ingredients
- 1 chopped potato
- 450g of peeled and chopped carrots
- 1 tablespoon of vegetable oil
- 1 chopped onion
- A handful of coriander more
- 1 teaspoon of ground coriander
- 1.2l of vegetable or chicken stock
Preparation
- First of all, pour a tablespoon of vegetable oil into a large pan and heat. Then add chopped onions and fry for about 5 minutes.
- When it gets soft, stir in 1 teaspoon of coriander and your chopped potatoes, cook for a minute.
- Then, add 450g of chopped carrots and chicken or vegetable stock, boil under medium-low heat to thoroughly cook. Cook carrots for about 20 minutes or until it is soft.
- When it is tender, transfer into a food processor and add a handful of coriander. Blend till it becomes very smooth. If you have to blend in batches, do it.
- Lastly, transfer the mixture back into the large pan, add salt if needed, and reheat before serving.
Nutritional Facts
Fat 4 g; Carbohydrate 19g; protein 3g; calories 115 kcal.
4. Curry Carrot Coconut soup
Making curry carrot coconut soup is very easy but ensure that your soup is not too thick.
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves: 4
Ingredients
- ½ teaspoon of ground coriander
- 1 cup of unsweetened coconut milk
- ¾ pound of peeled carrot
- A pinch of cayenne pepper
- ½ medium-sized onion
- ½ teaspoon of ground turmeric
- 2 cups of chicken or vegetable stock
- ½ teaspoon of ground coriander
- ½ lime, juice
- Freshly ground pepper
- Salt
- ½ teaspoon of ground cumin
- 1 teaspoon of freshly grated ginger
- Cilantro (optional)
- 3 tablespoons of butter
Preparation
- First, melt butter in a large pan and add chopped onions. Then, add salt and stir butter,
- Secondly, add chopped carrots, stir again and cook for 10 minutes or until it softens.
- Then, add vegetable or chicken stock. Place a pot over medium-low heat and cook carrots for about 15 minutes.
- After boiling, pour into a blender or food processor, add coconut milk (depending on how smooth you want it to be) and blend.
- Lastly, taste and add seasoning and garnish. serve
Nutritional Facts
Fat 45g; Carbohydrate 35g; protein 11g; calories 560g
5. Spiced Carrot Apple soup
This is a healthy and delicious spiced meal for your dinner. Just use the right ingredients.
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 4
Ingredients
- 1 medium-sized onion
- 2 tablespoons of butter
- 1 liter of chicken or vegetable stock
- 6 medium carrots
- 1 teaspoon of honey
- 1 clove of garlic
- Fresh parsley to garnish
- Pepper and salt to taste
- 1 chopped piece of ginger
- 1 medium-sized apple
Preparation
- The first step is to melt your butter over medium-high heat in a large saucepan.
- Then, add in onion and cook till it becomes translucent. Add in garlic and ginger also, and cook for one more minute.
- After boiling garlic and ginger, add all other ingredients, including carrot and apple, and bring to a boil. Cook them till they are very soft or for about 25 minutes.
- Now, transfer soup into a food processor or blender and puree. Then add more salt if necessary.
- Finally, pour soup back into a bowl, garnish with fresh parsley, ground pepper, and serve.
Nutritional Facts
Fat 0.3g; Carbohydrate 16.5g; protein 0.8g; calories 70.2 kcal.
6. Spiced Sweet Potato and Carrot Soup
This recipe is filling, tasty, and warmly spiced. It also doesn’t have a complicated procedure.
Preparation Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves: 4
Ingredients
- 1 teaspoon of cumin
- 1 medium-size yellow onion
- ½ teaspoon of garam masala
- 600g of sweet potato (cut into small bits)
- 1 small piece of ginger
- ¼ teaspoon of salt
- 1.2 litres of vegetable or chicken stock
- ½ teaspoon of paprika
- 1 tablespoon of olive oil
- ¼ teaspoon of cracked black pepper
- Pumpkin seed for serving
- Plain yogurt
- Fresh coriander or cilantro
Preparation
- First, heat your oil over medium heat in a large saucepan, then add onion and cook for about 15 minutes (it should get translucent), stirring constantly.
- Then, add garlic, ginger, and other spices and cook till they were fragrant. Add in carrot also and cook for 5 minutes more.
- Next, add sweet potato to your pan with salt, black pepper, and vegetable stock. Let it cook for about 20 minutes.
- When they are all well-cooked, pour soup in a blender and puree till its smooth
- Lastly, transfer into a serving bowl and serve.
Nutritional Facts
Fat 3.8g; Carbohydrate 46.3g; protein 4.5g; calories 250 kcal.
7. Butternut Squash and Carrot soup
It could be perfect for cold weather. the recipe is gluten-free and vegan
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4-5
Ingredients
- 3 cloves of garlic
- 1 small onion
- 2 tablespoons of maple syrup
- ½ teaspoon of cumin
- 4 cups of vegetable broth
- 450g of carrots
- 1 bag of butternut squash cubes (4 cups)
- 1 teaspoon of paprika powder
- 1/8 teaspoon of cayenne pepper
- Salt and pepper to taste
- Cilantro for serving
- 2 cups of cooked quinoa
- Roasted pumpkin seeds
Preparation
- First, preheat the oven to 400 degrees F. then get your baking sheet (two) set.
- Secondly, put your butternut squash cubes on one baking sheet. On the other baking sheet, place carrot, garlic, and onion. Drizzle it with oil and season with pepper and salt.
- Bake them simultaneously and roast for about 30 minutes (15 minutes on both sides).
- To a blender, add broth, cumin, cayenne, maple syrup paprika, and roasted vegetables. Set blender to high speed and puree for 5 minutes.
- Divide soup among bowls, serve each bowl with cooked quinoa, and top with cilantro leaves and roasted pumpkin.
- Lastly, you can drizzle coconut milk or olive oil (optional)
Nutritional Facts
Fat 9.9g; Carbohydrate 57g; protein 7.7g; calories 332 kcal.
After trying out any of these recipes, share your experience in the comment box.