Teresa's Recipes
Creamy Carrot and Basil Soup
Savor the comforting allure of our Creamy Carrot and Basil Soup. This velvety, vibrant bowl of goodness is a heartwarming blend of sweet carrots and aromatic basil, making it a perfect pick-me-up for those chilly evenings. This recipe hails from the rustic kitchens of Italian countryside where every ingredient tells a story. The blend of carrots and basil is not just comforting but is known to have health benefits too!
Ingredients
- 2 tablespoons Olive oil
- To taste Salt and pepper
- 1/2 cup Heavy cream
- 1 cup, plus extra for garnish Fresh basil leaves
- 4 cups Vegetable broth
- 2 cloves, minced Garlic
- 1 medium, chopped Onion
- 1 pound, peeled and chopped Carrots
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 200
- Fat: 14g
- Carbs: 16g
- Protein: 3g
- Sodium: 950mg
- Sugar: 6g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onion becomes translucent. This should take about 5 minutes.
- Add the chopped carrots to the pot, stirring to combine with the onion and garlic. Cook for an additional 5 minutes.
- Pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat and allow the soup to simmer for 15-20 minutes, or until the carrots are tender.
- Remove the pot from the heat and allow the soup to cool slightly.
- Carefully transfer the soup to a blender, or use an immersion blender in the pot, and blend until the soup is smooth.
- Return the pureed soup back to the pot. Stir in the fresh basil leaves.
- Add the heavy cream to the soup, stirring to combine. Season the soup with salt and pepper to your taste preference.
- Heat the soup over low heat until it's warmed through.
- Serve the soup hot, garnishing each bowl with additional fresh basil leaves if desired.
Tips
- For an extra touch of flavor, consider roasting the carrots before adding them to the soup. This will enhance their natural sweetness and add a depth of flavor to the finished dish.
- This soup can easily be made vegan by substituting the heavy cream with a plant-based cream or coconut milk.