Description
This Easy Fresh Carrot Soup is a comforting and flavorful dish made from simple ingredients like carrots, onion, potato, and tomato, simmered in low sodium chicken stock. Perfectly smooth and vibrant, it can be served hot or cold and prepared either on the stovetop or in an Instant Pot, delivering a fresh and wholesome taste every time.
Ingredients
Scale
Vegetables
- 4 large carrots, peeled and diced
- 1 small yellow onion, medium dice
- 1 medium yukon gold or yellow potato, peeled and diced
- 1 medium tomato, chopped
Liquids & Seasonings
- 2 tablespoons olive oil
- 4 cups low sodium chicken stock (or vegetable broth)
- 1 teaspoon salt
- ¼ teaspoon black pepper
Garnish
- Chopped parsley for garnish
Instructions
- Heat the olive oil: In a large pot on the stovetop over medium heat, warm the olive oil until shimmering, preparing the base for sautéing.
- Sauté the onion: Add the diced yellow onion to the pot and cook until soft and translucent, about 5 minutes, stirring occasionally to avoid browning.
- Add vegetables: Stir in the diced carrots, potato, and chopped tomato, mixing well to coat them with olive oil and onion flavors.
- Pour in the stock and season: Add the low sodium chicken stock (or veggie broth), salt, and pepper. Stir to combine all ingredients evenly.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover and cook for 20-25 minutes until the carrots and potatoes are very tender.
- Blend the soup: Using an immersion blender or transferring carefully to a blender, puree the soup until smooth and creamy. Adjust seasoning if needed.
- Serve and garnish: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot or chill and serve cold as desired.
Notes
- This restaurant-quality Easy Fresh Carrot Soup can be served hot or cold.
- The soup can be prepared either on the stovetop or in an Instant Pot for convenience.
- Using low sodium chicken stock allows better control over the salt level.
- For a vegan version, substitute chicken stock with vegetable broth and ensure olive oil use is acceptable in your diet.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 130
- Sugar: 6g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
