Best 3 Vegetable Carrot Soup Recipes

Vegetable carrot soup is a delectable and nutritious dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, especially if you are looking for a healthy and easy-to-make meal. The combination of carrots, celery, onion, and other vegetables provides a rich flavor and a variety of vitamins and minerals. This soup also tends to be low in calories and fat, making it a great option for those looking to lose weight or maintain a healthy lifestyle.

Let's cook with our recipes!

VEGAN CARROT-TOP VEGETABLE SOUP

Vegan Carrot-Top Vegetable Soup image

A great soup during the harvest season. My daughter devoured this soup!

Provided by Tamara A

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons coconut oil
2 cups chopped carrots
3 stalks celery with leaves, chopped
1 white onion, sliced
3 cloves garlic, minced
3 whole star anise pods
6 ⅓ cups vegetable broth
½ cup stemmed and chopped carrot tops
¼ cup chopped fresh basil
1 tablespoon chopped fresh tarragon
1 pinch salt and ground black pepper to taste

Steps:

Heat coconut oil in a large pot over medium heat. Add carrots, celery, onion, garlic, and star anise; cook and stir until onion is translucent, 5 to 7 minutes. Pour in vegetable broth; bring to a boil.
Stir carrot tops, basil, and tarragon into the pot; simmer until wilted, about 5 minutes. Season with salt and pepper. Discard star anise before serving.

Nutrition Facts : Calories 162.2 calories, Carbohydrate 20.4 g, Fat 8 g, Fiber 4.9 g, Protein 3.3 g, SaturatedFat 5.9 g, Sodium 848.6 mg, Sugar 10.2 g

VEGETABLE SOUP WITH CARROT DUMPLINGS

Vegetable Soup With Carrot Dumplings image

Make and share this Vegetable Soup With Carrot Dumplings recipe from Food.com.

Provided by weekend cooker

Categories Cheese

Time 1h5m

Yield 10 bowls, 10 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 cups chopped onions
4 medium carrots, sliced
3 celery ribs, sliced
2 tablespoons canola oil
3 cups vegetable broth
4 medium potatoes, peeled, and sliced
4 medium tomatoes, chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1/2 cup water
1 cup chopped cabbage
1 cup frozen peas
2 1/4 cups reduced-fat baking mix
1 cup shredded carrot
1 tablespoon minced fresh parsley
1 cup cold water
10 tablespoons shredded reduced-fat cheddar cheese

Steps:

In a dutch oven, cook the onions, carrots, and celery in oil for 6-8 minutes or until crisp-tender.
Stir in the broth , potatoes, tomatoes, garlic, salt, and pepper and bring to a boil.
Reduce heat, cover and simmer for 15-20 minutes or until vegetables are tender.
In a small bowl, combine flour and water until smooth, and stir into vegetable mixture, bring to a boil, cook and stir for 2 minutes or until thickened.
Stir in cabbage and peas.
FOR THE CARROT DUMPLINGS.
In a small bowl, combine baking mix, carrots, and parsley.
Stir in water until moistened, then drop in 10 mounds onto simmering soup.
Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean.
Garnish with cheese.

VEGETABLE CARROT SOUP

Vegetable Carrot Soup image

This blended soup is loaded with vegetables, so it's delicious as well as good for you. Plus, its beautiful golden color adds a special touch to your table. -Bertha McClung, Summersville, West Virginia

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3 cups thinly sliced carrots
1 cup chopped onion
2/3 cup chopped celery
1-1/2 cups diced peeled potatoes
1 garlic clove, minced
1/2 teaspoon sugar
2 teaspoons canola oil
4 cups reduced-sodium chicken broth
Dash ground nutmeg
Pepper to taste

Steps:

In a Dutch oven or soup kettle over medium-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. , Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through.

Nutrition Facts : Calories 145 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 651mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

Tips:

Choose the right carrots: For the best flavor, use fresh, organic carrots. Avoid carrots that are limp or have blemishes.
Peel and chop the carrots evenly: This will help them cook evenly and prevent some from becoming overcooked while others are still undercooked.
Use a variety of vegetables: Don't just stick to carrots! Other vegetables that pair well with carrots in soup include celery, onion, potatoes, and parsnips.
Don't overcook the vegetables: Overcooked vegetables will lose their flavor and nutrients. Cook them just until they are tender.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of lemon juice or a dollop of sour cream.
Serve the soup hot: Carrot soup is best served hot, with a sprinkle of fresh herbs or a side of crusty bread.

Conclusion:

Carrot soup is a delicious, nutritious, and versatile soup that can be enjoyed by people of all ages. It's a great way to use up leftover carrots, and it's also a budget-friendly meal. With so many different ways to make carrot soup, there's sure to be a recipe that everyone will enjoy. So next time you're looking for a quick and easy meal, give carrot soup a try.