Teresa's Recipes
Creamy Carrot and Feta Soup
Indulge in a bowl of this delightful creamy carrot and feta soup, where the sweetness of fresh carrots meets the tangy richness of feta cheese. This vibrant orange soup is not only a feast for the eyes but also a nourishing hug for your soul. Traditionally enjoyed in Mediterranean cuisine, this dish is a wonderful way to celebrate the humble carrot, often overlooked in the culinary world. Perfect as a starter or a light meal, serve it with crusty bread for a complete experience.
Ingredients
- 2 tablespoons Olive oil
- 1 large, chopped Onion
- 3 cloves, minced Garlic
- 4 cups, peeled and chopped Carrots
- 4 cups Vegetable broth
- 1 cup, crumbled Feta cheese
- 1/2 cup Heavy cream
- 1/4 cup, chopped (for garnish) Fresh parsley
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 250
- Fat: 15g
- Carbs: 20g
- Protein: 8g
- Sodium: 400mg
- Sugar: 5g
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, about 5 minutes.
- Stir in the chopped carrots and cook for an additional 5 minutes, allowing them to soften slightly.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the carrots are tender.
- Using an immersion blender, puree the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
- Return the pureed soup to the pot and stir in the crumbled feta cheese and heavy cream. Season with salt and pepper to taste.
- Simmer for another 5 minutes, allowing the flavors to meld beautifully.
- Serve hot, garnished with fresh parsley for a pop of color and freshness.