Carrot Soup Recipe Easy

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Start with chopping up an onion and about 5 to 6 large carrots. You will need 5 cups of chopped carrots. Add those to the soup pot or dutch oven, …

Rating: 5/5(13)

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low carb warming carrot ginger soup This is a super healthy, low carb soup with tons of flavor! ! It's also great for diabetics, those on a low carb diet or those wishing to add some awesome healthy ingredients into their diet in a manner that tastes great!!!

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Wholesome and hearty low-carb meal. The deliciously rich flavor is created by using Better Than Bouillon® chicken soup base. Recipe From allrecipes.com. Provided by casmith30. Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower. Time 1h25m. Yield 6. Number Of Ingredients 14

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This easy carrot soup recipe is a great way to use up a bag of carrots that were forgotten in your produce drawer. The carrots cook together with aromatics like onions, garlic …

1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
2. Stir in carrots. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes.
3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

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How To Make low carb warming carrot ginger soup 1 Heat olive oil. Saute garlic, onion, carrots and ginger about 5 minutes 2 Add all other ingredients and bring …

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Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and …

Rating: 5/5(17)
1. Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
2. Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
3. Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth.
4. Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.

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This low-fat carrot soup recipe is 104 calories per portion and takes 40 minutes to make. With only four key ingredients, this easy low-fat carrot soup recipe will soon become a favourite. The recipe serves four but it’s easy to double if you’re serving more or want to batch cook and freeze.

Rating: 3.6/5(215)

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This recipe is low-FODMAP, paleo, Whole30 compliant, gluten-free, grain-free, dairy-free, vegetarian, and sugar-free. Ingredients 12 carrots,

Rating: 5/5(14)
1. Preheat oven to 400 degrees.
2. Depending on the thickness of peeled carrots, cut them in half lengthwise and widthwise. If they are already pretty thin, just cut in half lengthwise.
3. Place carrots on a baking sheet and drizzle with olive oil.
4. Roast carrots in oven until tender, about 20 minutes.

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Soup is the perfect stick-to-your-ribs meal, but many recipes are carb-laden with ingredients like potatoes, grains, and pasta. If you're looking to cut carbohydrates, without sacrificing flavor, these 15 low-carb soups are a great place to start. From creamy favorites like faux potato soup to hearty beef cabbage stew, you won't miss the carbs

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Easy 9 Ingredient Immune Boosting Carrot Ginger Soup A healthy bowl of carrot and ginger soup is a delicious approach to reduce inflammation and boost immunity. You cannot go wrong with the carrot ginger soup with a hint of turmeric and pepper.

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Curried Carrot Soup Soups are one of the quickest things to make and one of the fastest ways to get a great big hit of natures goodness. However, being a type one diabetic I have to be so careful with soups especially in restaurants and supermarkets as the majority are pumped with extra sugars and preservatives which can cause my blood sugar to go on its very …

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Instructions. In heavy stock pot heat the olive oil over medium heat. Then add the onion and carrots and stir. Let the onions and carrots soften over a medium to high heat for 5 …

1. In heavy stock pot heat the olive oil over medium heat. Then add the onion and carrots and stir. Let the onions and carrots soften over a medium to high heat for 5-6 minutes. Sprinkle salt and pepper over the onions and carrots and stir some more.
2. Add in the 6 cup of stock and bring to a rapid simmer. Turn down the heat to a slow simmer and let sit covered. Simmer for 20-30 mins until carrots are soft and easily cut with a knife.
3. Using an immersion blender right in the pot, puree the carrot and onion mixture until smooth. Stir in the cream and gently heat the cream into the carrot puree. Then stir in the crumbled feta cheese. Again with the immersion blender, blend and puree the feta with the cream and the carrot mixture.

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Click here for the soup recipes my readers say are the Best Soup Recipes Ever! Serve with . This lovely bowl of soup and so easy to make too! Serve this soup with: Outback …

Rating: 5/5(1)
1. In a pot over medium high heat, add oil and butter. Wait for the butter to melt then add onion chunks. Sauté for a couple of minutes.
2. Add carrots and keep stirring for 5 minutes to get the carrots tender and partially caramelize.
3. Add garlic slices and continue to stir for another 30 seconds.
4. Pour in the broth and bring the pot to a boil. Partially cover and let it simmer on medium low until carrots are fully cooked and fork tender.

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Cook oil and curry powder in a large saucepan over medium heat, stirring, until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion; toss to coat in oil.

Rating: 4.8/5(8)
1. Cook oil and curry powder in a large saucepan over medium heat, stirring, until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion; toss to coat in oil. Cook, stirring frequently, for 10 minutes. Stir in broth. Bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. Remove from the heat; let stand 10 minutes. Lay a paper towel over the surface of the soup to blot away the oil that has risen to the top. Discard the paper towel.
2. Working in batches of no more than 2 cups at a time, transfer the soup to a blender and puree (use caution when pureeing hot liquids). Return the pureed soup to the pan, place over medium heat and heat through. Season with lemon juice, salt and pepper.

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Directions. Heat broth to a boil and add the whole bag of cooked Steam Fresh Garlic Cauliflower, the two carrots (shredded) and the Hot Sauce. Turn down and simmer for about 15 minutes. Use an immersion blender to blend to a "creamy" consistency. Add black pepper to taste.

Rating: 5/5(1)

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Frequently Asked Questions

What is the best low carb chicken soup recipe?

This low carb chicken soup is super easy to make, and the active prep time is only around 10 minutes. The rest is hands-off simmering time! Simmer soup. In a large pot, stir together shredded chicken, carrots, celery, onion, chicken broth, Italian seasoning, bay leaf, sea salt, and pepper. Bring to a boil, reduce to a simmer and cover.

How to cook carrots and carrots for soup?

Combine carrots, chicken broth, and onion in a large pot. Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes. Remove pot from heat and cool soup for 10 minutes. Return pot to medium heat and cook until reheated, about 5 minutes.

How many calories are in a bowl of carrot soup?

This low-fat carrot soup recipe is 104 calories per portion and takes 40 minutes to make. With only four key ingredients, this easy low-fat carrot soup recipe will soon become a favourite. The recipe serves four but it’s easy to double if you’re serving more or want to batch cook and freeze.

Is carrot soup low carb or high carb?

Many carrot soups are considered to be low carb. While carrots have a higher sugar content than many other vegetables, their high fiber content results in lower net carbs. HOWEVER…by adding chickpeas, I blew the whole “low carb” thing completely out of the water! Does that mean you should look for a different recipe? Nope!

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