Creamy Carrot Soup with Red Radish Sprouts
Published Feb 29, 2020
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This Creamy Carrot Soup with Red Radish Sprouts is like springtime in a bowl. It’s vibrant, flavorful, and fresh! Good for spring holiday entertaining, too.
Creamy Carrot Soup with Red Radish Sprouts
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 medium yellow onion, , chopped
- 2 cloves garlic, , chopped
- 5 medium carrots, , roughly sliced
- 2 yellow bell peppers, , chopped
- 1 small fennel bulb, , coarsely chopped
- 3 cups gluten-free vegetable broth
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes
For serving:
- 4 tablespoons fresh parsley leaves, , roughly chopped
- 2 red radishes, , thinly sliced
- 2 tablespoons roasted sunflower seeds
- 4 tablespoons red radish sprouts
Instructions
- Heat olive oil in a large pot over low heat. Add the onion, sauté for 1 minute, and add the garlic. Stir and cook for 30 seconds. Add the carrots, bell peppers, and fennel. Cook for 5 minutes, stirring occasionally. Add the vegetable broth, cover, and simmer until the veggies are tender, 20-25 minutes. Season the soup with salt, black pepper, and red pepper flakes.
- Transfer the soup to a blender and puree until perfectly smooth. Divide between 4 bowls. Garnish generously with fresh parsley, slices of red radish, sunflower seeds, and red radish sprouts. Serve immediately.
Nutrition
Calories: 250kcalCarbohydrates: 22gProtein: 4gFat: 17gSaturated Fat: 2gSodium: 1126mgPotassium: 711mgFiber: 5gSugar: 6gVitamin A: 13780IUVitamin C: 133.1mgCalcium: 87mgIron: 1.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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