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Carrot Soup Recipe

Wow!  This nutritious carrot soup recipe has it all; velvety texture, rich delicious flavor, and so satisfying even meat lovers request second helpings. | GlutenFreeHomemade.com

Updated October 6, 2018

Wow!  This nutritious carrot soup recipe has it all; velvety texture, rich delicious flavor. and so satisfying even meat lovers request second helpings.

Naturally gluten-free, it is also free from major allergens and wonderful for vegetarian, vegan and paleo diets.

You won't miss the heavy cream usually used, because this carrot soup recipe is thickened from the natural bulk of vegetable fiber in the cooked roots when puréed.

For a highly nutritious light lunch, serve lovely carrot soup with cheese toast.

Seasoned to perfection, this carrot soup recipe is elegant enough to serve as a delightful first course for dinner.





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Carrot Soup Recipe


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Carrot Soup Recipe


Mm-mm! Who would have ever thought carrots could taste so good?

Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 6 servings

Ingredients:
- 2 tablespoons vegetable oil (or butter)
- 1 medium onion, chopped
- 2 tablespoons dry white wine
- 2 pounds carrots cut into 1 inch pieces
- 3 cups vegetable broth (or chicken stock)
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1/4 cup minced fresh parsley

Instructions:
1. Heat oil in a Dutch oven over medium high heat.
2. Add onion and cook until translucent, about 5 minutes.
3. Stir in wine.
4. Add carrots, vegetable broth, salt, pepper and nutmeg, and then bring to a boil.
5. Cover and reduce heat to a simmer; cook for about 20 minutes or until carrots are fork tender.
6. Ladle hot carrot mixture into a blender and process until smooth.
7. Stir in parsley.
8. Serve hot or cold.

Tags:
Gluten-free, Corn-free, Dairy-free, Egg-free Low Fat, Nut-free, Paleo, Soy-free, Sugar-free, Vegan, Vegetarian




Variations

Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 30 ml vegetable oil (or butter)
  • 1 medium onion, chopped
  • 30 ml dry white wine
  • 907 grams carrots cut into 2.5 cm pieces
  • 750 ml vegetable broth (or chicken stock)
  • 5 ml salt
  • 0.5 ml black pepper
  • 0.5 ml ground nutmeg
  • 60 ml minced fresh parsley

Instructions

  1. Heat oil in a Dutch oven over medium high heat.
  2. Add onion and cook until translucent, about 5 minutes.
  3. Stir in wine.
  4. Add carrots, vegetable broth, salt, pepper and nutmeg, and then bring to a boil.
  5. Cover and reduce heat to a simmer; cook for about 20 minutes or until carrots are fork tender.
  6. Ladle hot carrot mixture into a blender and process until smooth.
  7. Stir in parsley.
  8. Serve hot or cold.


Quick Fat-free Carrot Purée

  1. Omit oil.
  2. Over medium high heat, bring wine, broth, salt, pepper and nutmeg to a boil.
  3. In a food processor, grind together chilled onion and carrots.
  4. Stir ground vegetables into boiling broth.
  5. Cover and simmer for 6 to 8 minutes or just until vegetables are tender.
  6. Ladle hot carrot mixture into a blender and process until smooth.
  7. Stir in parsley.
  8. Serve hot or cold.


Slow Cookery

  1. In bottom of a greased slow cooker crock add oil, onions, wine, carrots, vegetable broth, salt, pepper and nutmeg.
  2. Cover and cook on Low for 8 to 10 hours.
  3. Ladle hot carrot mixture into a blender and process until smooth.
  4. Stir in parsley.
  5. Serve hot or cold.






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