Creamy Carrot Soup
A delightful creamy carrot soup that's easy to make and packed with flavor.
Equipment
- large skillet
- blender
Ingredients
Carrots
- 1.5 lb. medium carrots, cut into ¼-inch-thick rounds on the bias
Seasonings
- 1.25 tsp. kosher salt, divided plus more to taste
- 0.25 cup packed light brown sugar
- 3 Tbsp. salted butter
- 2 Tbsp. apple cider vinegar
- Black pepper to taste
- 0.25 cup fresh parsley leaves, chopped
Instructions
Cooking Instructions
- Scatter the carrots in a large skillet and add 1 teaspoon of salt and 1 cup of water. Bring to a rapid simmer over medium heat and cook until the carrots are just tender, about 5 minutes.
- Add the brown sugar, butter, vinegar, remaining ¼ teaspoon of salt, and a few grinds of pepper to the skillet. Increase the heat and boil, tossing the carrots occasionally, until the sauce is reduced to a glaze, 4 to 5 minutes. Sprinkle with the parsley and season with salt and pepper.
Notes
This soup can be blended to achieve a creamy texture.
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 10mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 8gVitamin A: 12000IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg
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