This gluten-free carrot soup recipe is easy and delicious. And it's ready for the table in 40 minutes!
It's filled with fresh ingredients, tons of vitamins, and makes a great weeknight dish. The carrots, ginger, and onions simmer in chicken stock before they are puréed together with a hand-held blender. One pan is all its takes.
Then each serving is garnished with a delightful dollop of sour cream based topping and toasted pine nuts.
Carrots are full of health-supporting nutrients which help keep one’s body working at its best and give it a strong defense against disease.
The health-promoting properties in carrots help support the good way we look and feel. They contain vitamins necessary for maintaining healthy skin, strong bones, and clear vision. As a good source of fiber, they help make us feel full and keep our digestive system happy.
We can also rely on carrots to help us fight infections and reduce our risk of many diseases, including certain types of cancer. And with improved health comes an increase in energy and a sense of well-being.
Carrots have been helping people around the world stay healthy and well-nourished for centuries. In fact, according to foodtimeline.org, traces of carrot seed dating from prehistoric time have been found in Switzerland.
These orange beauties made the trip to the New World with European voyagers. The struggling colonists of Jamestown, Virginia and the Pilgrims in Massachusetts all relied on the nutrition of carrots. And today, these crunchy, sweet roots are still providing us with their health-supporting goodness and reign as one of our most popular vegetables.
1 tablespoon vegetable oil
1 medium-sized yellow onion, peeled and chopped
1 pound fresh carrots, peeled and chopped
1/4 teaspoon kosher salt
2 teaspoons fresh ginger, peeled and minced
1 large clove garlic, peeled and minced
1/4 cup dry sherry
3 cups chicken stock, homemade preferred (chicken stock recipe)
3/4 cup gluten-free sour cream
1/2 teaspoon honey
1/4 teaspoon freshly ground black pepper
1/2 teaspoon fresh thyme leaves, chopped
1/4 cup pine nuts (optional)
1. Sauté: In a Dutch oven heat 1 tablespoon vegetable oil over medium-high heat until shimmering. Add chopped onion, carrots, and 1/4 teaspoon kosher salt. Cook for 5-7 minutes or until vegetables have begun to soften; stir often.
2. Add: Add the minced ginger and garlic. Cook for 1-2 minutes, stirring to prevent burning.
3. Deglaze: Add 1/4 cup dry sherry. Cook stirring constantly for about 1 minute.
4. Add: Pour in 3 cups of quality chicken stock. Bring to a boil and immediately reduce to a simmer.
5. Simmer: Simmer 8-10 minutes or until carrots are tender.
As you wait for the soup to simmer…
A. Prepare: In a small bowl, prepare sour cream garnish. Combine sour cream, honey, black pepper, and chopped thyme leaves.
B. Toast: Over medium high heat, lightly toast 1/4 cup pine nuts in a small shallow pan. Stir continuously so they only toast and don't burn.
6. Purée: When carrots are tender and simmering is complete, remove pan from burner. Using a hand-held immersion blender, purée mixture until smooth.
7. Garnish: Ladle soup into bowls and garnish with sour cream mixture and toasted pine nuts.
"Carrots for Valuable Vitamin A." Aggie Horticulture. Accessed April 23, 2016. http://aggie-horticulture.tamu.edu/plantanswers/publications/vegetabletravelers/carrot.html.
"The Food Timeline: Cake History Notes." Food Timeline: Food History Research Service. Accessed April 23, 2016. http://www.foodtimeline.org/foodcakes.html#carrots.
"Guide to Eating More Vegetables: Carrots." University of Arizona, College of Agriculture and Life Sciences, Cooperative Extension. Accessed April 23, 2016. https://extension.arizona.edu/sites/extension.arizona.edu/files/pubs/az1684-2015.pdf.
Lucier, Gary, and Biing-Hwan Lin. "Factors Affecting Carrot Consumption in the United States." United States Department of Agriculture. Accessed April 23, 2016. http://www.ers.usda.gov/media/198875/vgs31901_1_.pdf.