Creamy Carrot Soup with Red Radish Sprouts
Servings: 4 servings
Calories: 250kcal
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: 250kcal | Carbohydrates: 22g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Sodium: 1126mg | Potassium: 711mg | Fiber: 5g | Sugar: 6g | Vitamin A: 13780IU | Vitamin C: 133.1mg | Calcium: 87mg | Iron: 1.7mg