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Carrot Walnut Soup

Updated on July 2, 2017
LiteraryMind profile image

I love to cook and try new foods and recipes. I try to do my best to incorporate healthy foods, but sometimes I need a little comfort food.

Carrot Walnut Soup
Carrot Walnut Soup | Source

Carrot Walnut Soup With A Hint Of Ginger

Fresh carrots and walnuts make a this great seasonal soup. This carrot soup is so easy to make; loaded with nutrition; and packed with taste.

It's creamy with a little texture and makes a hearty everyday soup. Don't relegate it to an every day meal, it's rich creaminess from the walnuts makes it fancy enough for a company dish.

Unlike many other cream soups, there is no cream in it, which makes it a heart healthy choice.


Nice Healthy Carrots Are The Main Ingredient Of This Soup

Nice Healthy Carrots Are The Main Ingredient Of This Soup
Nice Healthy Carrots Are The Main Ingredient Of This Soup | Source

A 1/2 cup (64g) of carrots contains:

214% of the daily requirement in Vitamin A and 6% Vitamin C

0 Fat

That would be the amount in 1/3 of this recipe (1 serving)

Check it out here

Carrot-Walnut-Soup
Carrot-Walnut-Soup | Source

Carrot Walnut Soup

This soup has super healthy ingredients -- carrots for Vitamin A, and walnuts for Omega-3's.

This makes 2 hefty portions or 3 appetizer size portions.


Ingredients

  • 5 average size carrots cut --(about 1-1/2 cups
  • 1 cup walnuts
  • 1 cup water (plus a little for cooking)
  • 1 cup almond milk (or soy
  • hemp or regular milk)
  • 1 Tablespoon chopped parsley
  • 1 Tablespoon powdered ginger
  • 1 teaspoon celery salt
  • 1/2 teaspoon salt

Instructions

  1. Place walnuts in a cup of water and set aside for an hour.
  2. Place sliced carrots in a pot and cover with a little water. Simmer on low for 5 minutes. Remove from heat and be sure an keep covered. The carrots continue to soften covered. Let cool.
  3. Once the walnuts have soaked in water an hour put them and the cooled carrots in a blender or food processor. Blend until a smoother but still coarse. Little bits of walnuts and carrots should still be visible.
  4. Remove from blender and place in saucepan. Heat on low while adding the almond milk, and the rest of the ingredients.
  5. When hot, serve.
Cast your vote for Carrot Walnut Soup With A Hint of Ginger

Ounce to Gram Conversion

1 cup = 8 ounces

© 2012 Ellen Gregory

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    • rockingretro2 profile image

      rockingretro2 4 years ago

      Sounds wonderful! I plan on trying very soon.

    • LiteraryMind profile image
      Author

      Ellen Gregory 4 years ago from Connecticut, USA

      @LiteraryMind: I almost always cook my vegetables by heating them a little, then removing them from the heat and letting them steam. I updated the instructions a little, to make it clearer that the cover stays on the pot.

    • LiteraryMind profile image
      Author

      Ellen Gregory 4 years ago from Connecticut, USA

      @anonymous: Yes and no. They are still on the stove covered until they cool and they soften up. In the covered pot they really are still cooking.

    • profile image

      anonymous 4 years ago

      So you only cook the carrots for 5 minutes?

    • Aster56 profile image

      Aster56 4 years ago

      Very nice recipe I will try it out. Thank you.

    • greg2biz2 profile image

      greg2biz2 4 years ago

      great lens.

    • Jogalog profile image

      Jogalog 4 years ago

      I like to make a carrot soup with tahini. I know I'd like this one as the walnuts will stop the carrots making the soup too sweet.

    • WriterJanis2 profile image

      WriterJanis2 4 years ago

      What an interesting idea for soup!