Creamy Carrot Soup with Caramelized Pecans — Super healthy and smooth with an irresistible bit of crunch! You can add this carrot soup recipe to your list of quick healthy meals: it’s low calorie, really tasty, and provides the ultimate comfort on a cold day!
Photo credit: © Eatwell101.com
Ingredients List for the Creamy Carrot Soup Recipe
Serves 4
- 5 to 6 large carrots, peeled and chopped coarsely
- 1 onion, chopped
- 3 cloves garlic, peeled
- 1 can coconut milk
- 1 1/2 cup chicken or veggie broth
- Salt and fresh cracked black pepper, to taste
- Pecans, for garnish
- 1/2 tablespoon butter
- 1 teaspoon brown sugar
- Cilantro, chopped for garnish
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. In a pot or saucepan, add the carrots, onion, garlic, broth, salt, and pepper. Simmer until carrots are soft, about 20 minutes.
2. In the meantime, caramelize the pecans in a skillet with butter and sugar. Set aside
3. When carrots are cooked through. Run the soup through a blender until smooth, then transfer to the saucepan. Stir in coconut milk until smooth and reheat over low-medium heat for a couple of minutes. Adjust seasoning with salt and pepper.
4. Divide into bowls, top with caramelized pecan and cilantro. Serve immediately, enjoy!
Recipes Eatwell101 readers come back to again and again.Most Popular Recipes
Creamy Carrot Soup
This Carrot Soup is super healthy and smooth with an irresistible bit of crunch.
Ingredients
- 5 to 6 large carrots, peeled and chopped coarsely
- 1 onion, chopped
- 3 cloves garlic, peeled
- 1 can coconut milk
- 1 1/2 cup chicken or veggie broth
- Salt and fresh cracked black pepper, to taste
- Pecans, for garnish
- 1/2 tablespoon butter
- 1 teaspoon brown sugar
- Cilantro, chopped for garnish
Instructions
- In a pot or saucepan, add the carrots, onion, garlic, broth, salt, and pepper. Simmer until carrots are soft, about 20 minutes.
- In the meantime, caramelize the pecans in a skillet with butter and sugar. Set aside
- When carrots are cooked through. Run the soup through a blender until smooth, then transfer to the saucepan. Stir in coconut milk until smooth and reheat over low-medium heat for a couple of minutes. Adjust seasoning with salt and pepper.
- Divide into bowls, top with caramelized pecan and cilantro. Serve immediately, enjoy!
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
