This restaurant-quality easy fresh carrot soup can be served hot or cold, made stove top or in an instant pot, and tastes incredible every time.
Ingredients
Nutrition Facts4 servings
Serving size
- Amount per serving
- Calories250
- % Daily Value *
- Total Fat 9g12%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 2mg1%
- Sodium 792mg35%
- Total Carbohydrate 40g15%
- Dietary Fiber 6g22%
- Total Sugars 11g
- Protein 5g
- Vitamin A 520mcg58%
- Potassium 1326mg29%
- Vitamin K 69mcg58%
- Vitamin B6 26mg1530%
- Folate 25mcg7%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Instructions
Heat a large pot over medium/high heat. Add the olive oil, onion and a small pinch of salt then cook for 2-3 minutes.
Add the carrots, potato, tomato, salt and pepper. Cook for 4-5 minutes, stirring occasionally.
Add the veggie broth and bring mixture to a boil. Once boiling, turn heat to low and simmer for 20-25 minutes until veggies are very soft.
Turn off heat and blend soup using an immersion blender, or pour gently into a blender. Blend until smooth and creamy. Garnish with chopped parsley.
Ingredients
Directions
Heat a large pot over medium/high heat. Add the olive oil, onion and a small pinch of salt then cook for 2-3 minutes.
Add the carrots, potato, tomato, salt and pepper. Cook for 4-5 minutes, stirring occasionally.
Add the veggie broth and bring mixture to a boil. Once boiling, turn heat to low and simmer for 20-25 minutes until veggies are very soft.
Turn off heat and blend soup using an immersion blender, or pour gently into a blender. Blend until smooth and creamy. Garnish with chopped parsley.
