Immunity-Boosting Creamy Carrot Soup

This homemade carrot soup recipe is ultra creamy (yet cream-less) and full of rich, roasted carrot and sweet potato flavor! It’s the best carrot soup you’ll ever have :) haha! ( I hope you like it as much as I do) . Be sure to season this soup with enough Flaky salt and lime juice so the flavors really sing.

Recipe yields about 8 cups soup (4 servings).

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Esta Crema de Zanahoria y batata ( boniato) es una de mis favoritas y una receta que hago mucho! es super cremosaaaa y no tiene nada de crema! Esta llena de puro sabor y beneficios nutricionales. Para mí la mejor crema de zanahoria :D!! Espero que te guste muchísimo esta receta y que se convierta parte de tu menú diario.

Aprox. 8 tazas de sopa (4 porciones)

Asegurate de ponerle bastante jugo y ralladura de limón con

INGREDIENTS

  • 4 tablespoon Extra virgin olive oil or coconut oil

  • 2 cups chopped yellow (sweet) onion

  • 5 garlic cloves, minced

  • 2 tablespoon minced fresh ginger

  • 1 Table spoon of apple cider vinegar

  • 4 cups of fresh vegetable both or low-sodium vegetable broth.

  • 3 cups diced peeled carrots

  • 3 cups diced peeled sweet potatoes

  • 1Tablespoon teaspoon fine-grain sea salt

  • Freshly ground black pepper

  • Up to ¼ teaspooncayenne pepper (optional, if you like spice)

Toppings

  • Dehydrated Rose petals ( I love the taste and the colors)

  • Lime or lemon zest

  • Cilantro or basil leaves

  • Roasted seeds or nuts

  • Kefir or greek yogurt

INSTRUCTIONS

  1. To make the soup: In a large pot, melt the olive oil or coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.

  2. Add the carrots, sweet potatoes, salt, vinegar and remaining vegetable broth. Stir until combined.

  3. Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the Sweet potatoes and carrots are fork-tender.

  4. Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender. Blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)

  5. Taste, and season with salt and black pepper. If you’d like more spice, add a pinch or full ¼ teaspoon cayenne pepper, and blend again. Transfer the soup back to the pot and reheat if necessary. If desired, you can thin the soup out with a bit more broth if it’s too thick for your preference.

  6. Ladle the soup into bowls and top with kefir and rose petals or your favorite garnishes. This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.

Adriana Urbina