Do you have a surplus of carrots in your fridge and aren’t sure what to do with them? You’re about to learn how to make a delicious creamy carrot soup so good you’ll want to lick the bowl clean. Let’s get cooking!
Ingredients for Creamy Carrot Soup:
- 1 large carrot or two medium ones;
- 1 small tomato;
- 1 onion;
- Optional: Add other vegetables of your choice (such as chayote, zucchini, or cabbage);
- 1 tablespoon extra-virgin olive oil;
- 1 tablespoon ricotta cheese or cream cheese;
- Water;
- Salt to taste.
How to Make Creamy Carrot Soup:
- First, season your ricotta or cream cheese with a pinch of salt and set it aside in the refrigerator.
- Finely dice the onion.
- Chop the other vegetables into small pieces.
- Sauté the onion in the olive oil until fragrant.
- Add the remaining vegetables to the pot.
- Let the vegetables sauté for a few minutes.
- Add enough water to cover the vegetables.
- Adjust salt to taste.
- Simmer for about 10 minutes, or until the carrots are very tender.
- Transfer the mixture to a blender and blend until completely smooth.
- Return the soup to the pot and let it simmer for a few more minutes.
- To serve, place a dollop of the seasoned ricotta or cream cheese in the center and garnish with a little fresh parsley if desired!
Did You Know?
Carrots can be eaten raw, whole, or as part of salads, and are also cooked in soups and stews. While the leafy tops are often discarded in many cultures, they are perfectly edible.
Carrots are a rich source of dietary fiber, antioxidants, and minerals. Their characteristic orange color comes from beta-carotene, a provitamin A substance. This helps support retinal health, which improves vision, and contributes to healthy skin. It is a wonderful antioxidant that neutralizes free radicals, boosting the immune system (Source: Wikipedia).
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