Pureed Carrot Soup Recipe

Looking for an easy Pureed Carrot Soup recipe? Learn how to make Pureed Carrot Soup using healthy ingredients.


Submitted by eanne06

Makes 6 servings



Bright and beautiful carrot soup!

Recipe Ingredients for Pureed Carrot Soup

1 tablespoon extra virgin olive oil
1 large onion, chopped
2 carrots
1/4 teaspoon sugar
2 quarts vegetable broth
1 cup+chopped+raw Yukon Gold Potatoes
2 tablespoons chopped fresh parsley

Recipe Directions for Pureed Carrot Soup

  1. 1 tablespoon unsalted butter

  2. 1 tablespoon extra virgin olive oil

  3. 1 large onion, chopped

  4. 2 pounds sweet carrots, peeled and thinly sliced

  5. Salt to taste

  6. 1/4 teaspoon sugar

  7. 2 quarts water, chicken stock, or vegetable stock

  8. 6 tablespoons rice, preferably Arborio

  9. Freshly ground pepper to taste

  10. 2 tablespoons chopped fresh herbs, such as chervil, mint, chives, or parsley, for garnish

  11. 1 cup toasted croutons for garnish (optional)

  12. 1. Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.

  13. 2. Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.

  14. 3. Serve, garnishing each bowl with croutons and a sprinkle of herbs.

  15. Variation: Substitute 1 medium Yukon gold potato or 1/2 russet potato (about 5 ounces), peeled and diced, for the rice.

  16. Yield: Serves 6

Categories

Soup

Nutrition Facts
Serving Size 381.5g
Amount Per Serving
Calories
99
Calories from Fat
38
% Daily Value*
Total Fat
4.2g
6%
Saturated Fat
0.8g
4%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
1033mg
43%
Potassium
435mg
12%
Total Carbohydrates
7.8g
3%
Dietary Fiber
1.4g
6%
Sugars
3.3g
Protein
7.1g
Vitamin A 70% Vitamin C 12%
Calcium 3% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • No cholesterol
  • High in manganese
  • Very high in niacin
  • High in phosphorus
  • High in potassium
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • Very high in sodium
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