This recipe for creamy carrot soup is so easy and quick. The basis of a Mediterranean diet is fresh food, prepared with minimal ingredients. This soup is a perfect example of that. In this carrot soup recipe, you really get to taste the flavors of the fresh vegetables.
This creamy carrot soup has no fat because you don’t use cream to thicken it. Yet it is creamy and comforting because we use potato as a thickener. This significantly reduce the calories in this soup without diminishing its favor and texture.
Here is what you’ll need:
- 1 pound of carrots
- 1 small onion
- half of a potato
- salt, pepper, and whatever herbs you like
It doesn’t get much simpler and purer than that.
You can use this basic recipe and substitute your favor vegetable. I’ve used this same recipe with turnips, asparagus, peas, parsnips, and a mix of vegetables. Choose your favorites.
Creamy Carrot Soup
- 1 lb carrots
- 1 small onion
- 1/2 russet potato
- 2-3 rosemary sprigs
- 1/2 tsp salt divided
- 1/4 black pepper
- Chop carrots, onion, and potato and put into a medium-size soup pot. Add rosemary, 1/4 teaspoon of salt, and enough water to cover the vegetables. Cover and boil until vegetables are soft.
- Pull the veggies out with a slotted spoon and put into a food processor or blender. Discard the rosemary. Reserve the cooking liquid.
- Puree the vegetables until smooth, and stir back into the water until well blended.
- Season with the remaining salt and black pepper.
- Bring mixture back to a simmer until cooked through. If the soup is too thick, add a little water until you get your desired consistency.
- Serve immediately with fresh warm bread.