Carrot Cream Soup With Basil-Mint Swirl
Potato adds to the smooth, light texture of this multi-season soup that satisfies without the ubiquitous can of chicken broth, the dairy products usually included in creamed vegetable soups—butter, half and half or cream—or a roux (flour and butter sauce).
Serves: 3 to 4
Prep Time: 15 min
Cook Time: 15 min
Ingredients
2 Large Cloves
Garlic, sliced
2 Ribs
Celery, sliced
1 Pound
Carrots, sliced
1/2 Pound
Potato, sweet potato or yam, peeled and sliced
1
Red bell pepper, halved, seeded and sliced (optional, in season)
2 Cups
Water
3-inch Piece
Kombu sea vegetable
3/4 Teaspoon
Sea salt
1/4 Teaspoon
White pepper
1 Cup
Soymilk (optional)
Directions
1
Place vegetables in a pressure cooker or pot with water, kombu, salt and pepper. Bring to pressure or boil and cook until tender, 5 minutes in pressure cooker, 10 to 15 minutes in pot. Remove kombu.
2
Purée ingredients until smooth. Add soymilk only if more liquid is needed. Return to pot to heat through.
3
To make Basil-Mint Swirl, process all ingredients except water until fine. Add water only if needed to make smooth.
4
To serve, place a heaping teaspoon of topping on top center of soup. With a chopstick or spoon handle, swirl herb paste in a spiral pattern out from the center. Garnish with a sprig of mint. (Basil darkens when placed on hot soup.)
Note: For larger amounts, such as 3 times this recipe, multiply all ingredients by 3 except water and soymilk. Reduce water to 4 cups instead of 6 cups. Add soymilk gradually to texture desired, about 2 cups instead of 3 cups.
Variation: Curried Cream of Carrot Soup: Add 2 teaspoons curry powder, 1 teaspoon cumin and a pinch of cayenne. Top center of swirl with a dollop of tofu sour cream and a sprig of mint.
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