The cream of carrot soup recipe was adapted from celebrity Chef Ricardo’s website Ricardo cuisine, under the healthy section. The soup does not use cream or milk but has a velvety creamy texture. The soup uses only a handful of ingredients and can be on your table in less than an hour, which is amazing.
With the cold winter months, a comforting bowl of soup is what I want, especially a tasty and healthy soup that is easy to make.
This is the first time I have made a recipe from his website, and it won’t be the last. The site is well organized into recipe categories including appetizer, main, dessert and ingredients.
[Recipe] Cream of carrot soup
Ingredients
- 1 small onion diced
- 2 tablespoons 30 ml butter
- 5 cups 1.25 L chicken broth (mine was homemade)
- 4 cups 1 L of carrots-peeled and diced (about 3 large carrots)
- 1 cup 250 ml of potatoes-peeled and cubed (about 2 potatoes)
- Salt and pepper
- 2 tbsp vegetable oil
Instructions
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In a saucepan, add the vegetable oil and butter over medium heat. Soften the onions, followed by the carrots and potatoes. Season with salt. This took about 15 minutes.
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Add the broth and bring to a boil. Cover and simmer gently for about 20 minutes or until the vegetables are tender.
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In a blender, purée the soup until smooth. Season with salt and pepper.
Prep work
Feel free to top your soup with what you have available at home including parsley, coriander or crackers. I topped mine with a dollop of sour cream, leftover roasted chicken, and coriander.
Cream of carrot soup Pinterest
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This post is sponsored by Ricardo cuisine in which I have been monetarily compensated to recreate one of the chefs recipes on his site. I am a big fan of Ricardo and enjoyed the simplicity of the soup. The opinions in the post are entirely my own.
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