Carrots aren’t just side dish components anymore! They takes center stage in this velvety carrot soup.
I have always loved carrots. Probably more than I should.
The addiction started at a young age, when my mom made us eat some baby carrots with our dinner. Sometimes we’d have to eat our age in carrots, so when I was eight I had to eat eight baby carrots. The addiction wasn’t too bad back then. However, fast forward a few years and I was all about the healthy snacks. Enter carrots and hummus. You could find me in the kitchen after school, chowing down on an entire bag of carrots and some hummus. Yup, an entire bag of baby carrots. They’re small, convenient, low-calorie, and full of nutrients! Washed, peeled, straight-from-the-bag baby carrots are kind of my chip replacement since they are just as convenient as chips but much healthier.
Actually, I eat SO MANY carrots that the bottoms of my feet are ORANGE, and my hands have an orange hue! It’s because carrots contain so much beta carotene, an orange pigment (more info about that here if you’re curious).
We were talking about beta carotene in my anatomy class this past fall and my teacher challenged us to eat so much pumpkin (in pie) during Thanksgiving that we’d turn orange. I raised my hand and was like, “I’m already orange.” Then I whipped off my boots and showed the class the bottoms of my feet. An awkward moment for Ellie, but whatevs. People thought it was cool. I think it’s pretty rad too. 😉
If you really want, I can show you a picture, but I figured you might lose your appetite if you saw a picture of my feet. 😉 **Is anyone else orange because they eat so many orange vegetables?**I’ve also been eating carrot baked goods (like these peanut butter carrot muffins) as well as carrot dishes for dinner for a while. One of my favorite carrot dishes? This carrot soup.
My mom has been making this soup ever since I can remember. It’s super easy to make, plus it feeds the family for a few days- and who doesn’t love leftovers!?
Basically, I love carrots and therefore I love this soup. Even if you don’t like carrots, you’ll probably like this soup because of the other flavors in it, like onion and pepper. Make it a meal with a side salad, some quinoa, or a big slice (or two) of rustic, artisan bread (like this one which is in the picture). This soup is a great way to take advantage of the upcoming carrot season. I know I’ll be making this soup in a few weeks when the carrots in my garden are ready!
Give this pretty simple soup a try and let me know what you think!
Also, I know it’s summer, BUT this is a year-round soup as it’s light and can be served hot or cold. Plus, it’s frickin’ freezing here in Michigan even though it’s the end of June. Can you say cold front much?
vegan, gluten-free, low-calorie
- 2-3 Tbsp olive oil
- 2 pounds carrots, peeled and loosely chopped (no need to wash, peel, or chop baby carrots though)
- 1 medium onion, chopped
- 1 large potato, peeled and diced
- ½ teaspoon salt’
- pepper to taste
- 1 teaspoon sugar
- 6 cups vegetable broth
- fresh herbs, such as parsley, to serve (I used cilantro since it was the only fresh herb I had on hand)
Heat oil in a large saucepan and add in carrots, onion, and potato. Sauté for several minutes. Season with salt and pepper, then add in the sugar. Cover and cook over low heat for 15 minutes. Add veggie broth and bring the pot to a boil. Then, lower the heat and let the pot simmer for another 15 minutes. Puree the soup in a blender until smooth. I used my Vitamix, but a “regular” (not high speed) blender works too! Serve the soup right away- pour it into bowls and garnish with herbs and more salt and pepper (if desired). The rest of the soup can be poured in an airtight container and stored in the fridge for the next few days. Reheated, it’s a perfect quick and nutritious lunch or dinner!