Cranberry Carrot Soup
Updated Oct. 12, 2023
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds carrots
- 4cups cranberries (about one pound)
- 5cups water
- â…“cup sugar
- 1teaspoon salt
- Pinch of nutmeg
- Juice of 1 lemon
- Freshly ground black pepper
- 1cup sour cream
Nutritional analysis per serving (8 servings)
168 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 17 grams sugars; 2 grams protein; 386 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel and grate the carrots. Place them in a three to four quart saucepan with the cranberries and water. Simmer 20 minutes, until the cranberries and carrots are very tender.
- Step 2
Strain the mixture, reserving the liquid. Transfer the carrots and cranberries to a food processor and puree them. Return the carrots and cranberries to the saucepan, along with the reserved cooking liquid. Add the sugar, salt, nutmeg, lemon juice and pepper. Bring to a simmer.
- Step 3
Serve the soup hot, with a dollop of sour cream as a garnish on each portion.
Private Notes
Comments
Good base but needed some adjustments in my opinion. The texture of the pureed mixture was not appealing in the least. Don't waste time grating the carrots. Chop them and throw the lot in the blender to get a nice smooth soup. I subbed vegetable stock for the water and used brown sugar instead of white. I think it also needs a lot more salt (I used sodium free stock so there was no more salt than if I'd used water). Next time I'll sweat the carrots in butter before adding stock & cranberries.
A nice soup, but something tells me it could be better. Just not sure what it needs.