Carrot Soup

I’ve learned a couple important lessons the last few weeks: it is possible to pack on ten extra pounds in a short amount of time and it’s dumb to go on a junk food binge at age 40. I think there’s an age multiplier with the effects.

overhead photo of a bowl of carrot soup

This carrot soup is a bit of a divergence from what I usually share and a much-needed one. A simple, wholesome soup made with fresh vegetables and just a hint of cilantro and lime to ease my taste buds out of junk-food mode. I hate the term “detox soup” because it seems so hippy-drippy and new-age, but that’s sort of what it is.

photo of a pot of soup garnished with cilantro

This carrot soup is the culinary equal of hitting the taste bud reset button.

close-up photo of a bowl of carrot soup
Carrot Soup | girlgonegourmet.com

Carrot Soup

A simple carrot soup made with fresh vegetables and a hint a cilantro and lime. It’s great as a light starter for a meal, or alongside a salad or sandwich for lunch.
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Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1/2 large red onion diced
  • 2 stalks of celery diced
  • 1 pound carrots diced
  • 3 garlic cloves chopped
  • 1/2 tablespoon chopped fresh cilantro
  • 1-2 teaspoons salt
  • 1/4 teaspoon black pepper
  • Juice from 1 lime
  • 1/4 cup shaved or grated parmesan cheese for garnish (optional)

Instructions

  • Heat the olive oil over medium heat in a large pot. Saute the onion and celery until they start to soften, about five minutes. Add the carrots and garlic and cook it all another few minutes. Add 5 cups of water and bring the pot to a boil. Reduce the heat to maintain a gentle simmer. Simmer the vegetables for 30 minutes.
  • Add the cilantro. Using a stick blender, puree the vegetables until the soup is smooth. Season with salt (start with 1 teaspoon and add more to taste) and black pepper. Just before serving, add the lime juice. Top each serving with the cheese.

Nutrition Estimate

Calories: 141kcal | Carbohydrates: 14.2g | Protein: 3.4g | Fat: 8.7g | Saturated Fat: 1.9g | Polyunsaturated Fat: 6.5g | Cholesterol: 3.6mg | Sodium: 770.9mg | Fiber: 3.9g | Sugar: 6.3g
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Course: Lunch
Cuisine: American
Keyword: carrot soup recipe

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