Description
This Spooky Halloween Carrot Soup is a creamy, comforting, and flavorful puree that combines the natural sweetness of carrots with the heartiness of potatoes and the aroma of onions and garlic. Perfect for a festive fall meal, this vibrant orange soup is garnished with a decorative heavy cream spiderweb, making it both delicious and visually fun for Halloween celebrations.
Ingredients
Scale
Vegetables
- 2 carrots (about 16.1 ounces or 457 grams)
- 2 onions (about 9.3 ounces or 263 grams)
- 1 potato (about 7.2 ounces or 203 grams)
- 3 cloves garlic
Liquids & Seasonings
- 1 cup water
- 2 ½ cups chicken stock
- 1 teaspoon salt
- 1 teaspoon ground pepper
Garnish
- ¼ cup heavy cream
Instructions
- Prepare the Vegetables: Peel the carrots, onions, potato, and garlic cloves to ensure a smooth and creamy soup texture without any tough skins.
- Start the Broth: Place a pot on medium heat and add the water and chicken stock, creating a flavorful base for the soup.
- Cook the Vegetables: Cut the carrots, onions, and potato into chunks. Add these along with the peeled garlic cloves into the pot. Let everything simmer for about 40 minutes or until all the vegetables become tender, stirring occasionally to prevent sticking.
- Season the Soup: Once the vegetables are soft, season the soup with salt and ground pepper. For younger eaters, you may add pepper later to adjust spiciness accordingly.
- Puree the Soup: Turn off the heat and use a hand blender to puree the soup until smooth and creamy. Adjust the consistency by blending slightly more or less depending on your preference.
- Serve and Garnish: Divide the soup evenly into three cups. Drizzle heavy cream in a spiral pattern on the surface of each cup, then use a skewer to draw eight lines from the center to the edge, creating a decorative spiderweb design perfect for Halloween.
Notes
- You can substitute chicken stock with vegetable stock for a vegetarian-friendly version.
- Adjust seasoning to taste, especially the pepper if serving to children.
- The soup can be stored in the refrigerator for up to 3 days or frozen for longer keeping.
- For a vegan version, replace heavy cream with coconut cream or plant-based cream alternatives.
- Using a hand blender is recommended for best texture, but a countertop blender can also be used carefully in batches.
Nutrition
- Serving Size: 1 cup (about 250 ml)
- Calories: 170
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 25 mg
