Teresa's Recipes
Creamy Carrot and Sage Soup
Warm up your soul with this luscious and velvety carrot and sage soup, a delightful blend of sweet carrots and aromatic sage. This comforting dish is a true celebration of fall flavors and is perfect for chilly days. Carrots, often associated with good health and vitality, bring a natural sweetness to the bowl, while fresh sage leaves offer a fragrant herbal note that enhances the overall experience. Ideal as a starter or a light meal, this soup can be easily adapted to suit your taste. Enjoy it with a crusty piece of bread for a complete cozy dinner experience!
Ingredients
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- 1/2 cup Heavy cream
- 4 cups Vegetable broth
- 1/4 cup, chopped Fresh sage leaves
- 3 cloves, minced Garlic
- 1 medium, chopped Onion
- 4 cups, peeled and chopped Carrots
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 290
- Fat: 18g
- Carbs: 30g
- Protein: 4g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic to the pot. Sauté for about 5 minutes, until the onion is translucent and fragrant.
- Stir in the chopped carrots and fresh sage leaves, cooking for an additional 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, or until the carrots are tender when pierced with a fork.
- Remove the pot from heat and allow it to cool slightly before blending.
- Using an immersion blender, blend the soup until smooth. If using a regular blender, blend in batches, being cautious of hot liquid.
- Return the blended soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
- Heat the soup over low heat, stirring occasionally, until warmed through. Do not bring to a boil.
- Serve hot, garnished with additional fresh sage leaves if desired.