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EatSmarter exclusive recipe

Cream of Carrot Soup

with Sliced Almonds

Cream of Carrot Soup

Cream of Carrot Soup - Root vegetables are mild and sweet and arugula adds peppery spice

99
calories
Calories
10 min.
Preparation
25 min.
Ready in
easy
Difficulty

Ingredients

for 1 serving
1 Carrot (about 100 grams)
1 piece Parnsip (about 20 grams)
1 Potato (about 100 grams)
220 milliliters Vegetable broth
6 sprigs Arugula
Salt
Pepper
Nutmeg
1 teaspoon Sliced almonds
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Kitchen utensils

1 Cutting board, 1 Peeler, 1 Small knife, 1 Pot (with lid), 1 Measuring cups, 1 Blender (or immersion blender), 1 Fine grater, 1 Ladle, 1 Teaspoon

Preparation steps

Cream of Carrot Soup preparation step 1
1

Peel the carrot, parsley root and potato. Cut carrot and parsley root into 1 cm (approximately 1/2-inch) thick slices. Cut potato into small dice.

Cream of Carrot Soup preparation step 2
2

Bring broth to a boil in a pot. Add prepared vegetables and return to a boil, then cover and cook over low heat for 15 minutes.

Cream of Carrot Soup preparation step 3
3

Meanwhile, rinse arugula, spin dry, remove tough stems and finely chop leaves. 

Cream of Carrot Soup preparation step 4
4

Puree the soup in a blender (working in batches as needed) or with an immersion blender. Season with salt, pepper and grated nutmeg to taste.

Cream of Carrot Soup preparation step 5
5

Divide soup among bowls, sprinkle with arugula and sliced ​​almonds and serve immediately.