| Prep: 15 mins | Cook: 30 mins – 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 17g | 8g | 20g |
| sugars | fibre | protein | salt |
| 9g | 4g | 2g | 0.6g |
There are recipes that remain in our hearts, not just for their flavors but also for what they symbolize. They are a testament to our culinary journeys, connecting us to the people, places, and experiences that have shaped us. The Carrot and Nutmeg Soup holds such a special place in my heart. Reminiscent of the abundant produce of the California valleys and carrying that distinct hint of West Coast health-consciousness, every spoonful offers a comforting embrace, bridging the gap between nourishment and indulgence.
Where Nourishment Meets Comfort
Being raised in the sun-drenched valleys of California has deeply influenced my understanding and appreciation of food. The beautiful produce that grows abundantly here inspired this Carrot and Nutmeg Soup, an ode to my state’s bountiful harvests. It parallels the nutritional ethos of my West Coast upbringing, packed with the goodness of carrots, apple, and refreshing sprigs of fresh parsley blended together fulfilling the requirement of a health-packed yet comforting dish.
The Healthful Harmony of Ingredients
Fruits and vegetables like carrots and apples aren’t just a feast for the taste buds, they are powerhouses of nutrition. Carrots provide an excellent dose of Vitamin A and fiber, while apples bring a sweet crunch and a host of benefits from improved digestion to an immune system boost. Apples, being rich in nutrients, help in reducing the risk of heart diseases, diabetes and cancer. Carrots, on the other hand, could improve eye health and support your immune system. The gentle backdrop of nutmeg offers a delightful contrast, both in flavor and health benefits. Known for its ability to relieve pain, soothe indigestion, and improve cognitive function, nutmeg adds depth to this refreshing soup.
The soup’s creaminess comes without the guilt, thanks to the optional addition of heavy cream – a little indulgence to compliment the healthiness that lies at the heart of the recipe. The result is a balanced, satisfying taste profile that reminds you of a slightly sweet, slightly spicy compote, but with the richer, heartier texture of a classic soup.
Pairing Suggestions
As delightful as it is on its own, the Carrot and Nutmeg Soup pairs beautifully with a number of dishes. It’s the perfect appetizer to a larger meal, especially when paired with a fresh, chunky avocado toast. If you’re going for a lighter option, try having it with a crisp salad on the side. For a more robust dining experience, serve this soup as a heartwarming entrée to a wine country-inspired meal.
Part of the magic of this recipe is its versatility. The Carrot and Nutmeg Soup never fails to welcome experimentation and creativity on your part – making it not just a meal, but a journey.
So, the next time you’re itching to try something new in your kitchen, remember this humble yet flavor-packed soup. As you savor each spoonful, may it fill your heart just as it nourishes your body.
What You’ll Need
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1.5 pounds of carrots, peeled and chopped
- 1 large apple, peeled, cored and chopped
- 1/4 teaspoon ground nutmeg
- 4 cups of vegetable broth
- Salt and pepper to taste
- 1 cup of heavy cream, optional
- 6 sprigs of fresh parsley for garnish
Method
Step One
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion until it becomes translucent and starts to brown.
Step Two
Add the minced garlic to the pot and stir until it becomes fragrant. This should take about 1 minute. Be careful not to burn the garlic.
Step Three
Now, add the chopped carrots, apple, and nutmeg to the pot. Stir to combine the ingredients and continue to cook for another 5-7 minutes.
Step Four
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for around 25-30 minutes, or until the carrots and apple are tender.
Step Five
Once the ingredients are tender, use an immersion blender to blend the mixture until it is smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a standard blender to blend, then return it back to the pot.
Step Six
Season your soup with salt and pepper to taste. If you’d like your soup to be creamier, you can stir in the heavy cream now.
Step Seven
Ladle the soup into bowls and garnish each serving with a sprig of fresh parsley. Your Carrot and Nutmeg Soup is now ready to serve and enjoy.
