Table of Contents
Rosemary and carrot soup is a delightful starter that combines the earthy sweetness of carrots with the fragrant aroma of fresh rosemary. This warm dish is perfect for chilly days and offers a comforting beginning to any meal.
Ingredients
- 4 large carrots, peeled and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: a splash of cream or yogurt for serving
Preparation Steps
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped carrots and rosemary sprigs to the pot. Cook for about 5 minutes, stirring occasionally, to develop flavors. Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer for 20-25 minutes until the carrots are tender.
Remove the rosemary sprigs and discard. Use an immersion blender or transfer the soup to a blender to puree until smooth. Return the soup to the pot, season with salt and pepper, and heat through. For a creamier texture, stir in a splash of cream or yogurt before serving.
Serving Suggestions
Garnish the soup with a few fresh rosemary leaves or a swirl of cream. Serve hot with crusty bread or a light salad for a complete meal. This soup pairs well with a crisp white wine or herbal tea.
Health Benefits
Carrots are rich in beta-carotene, which supports eye health and boosts immunity. Rosemary has antioxidant properties and may improve digestion. Combining these ingredients creates a nutritious and flavorful starter that energizes and warms the body.