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!
Creamy Carrot Soup
by eatwell101
Yield: 4
Prep Time: 5 min
Cook Time: 25 min
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!
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