This Easy Low Fat Creamy Carrot Soup is even a healthier, guilt-free version of a regular creamy carrot soup, perfect for those in their weight loss journey.
It’s low in calories, delicious, healthy, easy and fast to prepare and guilt-free. This easy low fat creamy carrot soup is a healthier alternative to creamy soups that use cream and in the end packed with calories. You can eat as much of this skinny carrot soup and you would end up feeling fulfilled, great about your body and great for the day. Carrots are a good source of dietary fibre, which can help to keep you feeling full for longer periods of time. This can help to reduce overall calorie intake and promote weight loss.
All you need to make this easy low fat creamy carrot soup is only four basic ingredients: onion, garlic, carrots and almond milk. Cook the vegetables and liquid. Blend. Adjust Seasoning. You’re then good to go!
I don’t know about you, but I love creamy soups. They are just fulfilling, good for my palette, and comforting. However, I also am aware of the calories that hide behind those creamy soups, after working in the restaurant industry for 12 years. They are usually loaded with a lot of butter and cream, which means they are not the best soups to consume on a regular basis on a weight loss journey!
I am not against consuming these full-fat soups, however, what can be the best if we can find the middle ground? I am not settled with just vegetables, blended with a liquid – too healthy tasting for me!
The secret ingredient to making this easy low fat creamy carrot soup is unsweetened almond milk.
Unsweetened almond milk is one of the lowest calories milk alternatives out there, with a cup being 30 calories instead of regular 2% milk being 110 calories, while a tablespoon of 33% heavy cream consists of 51 calories! For just one tablespoon! Plus the butter! My God.
Here, I am going to show you how to have a comforting, delicious soup without feeling guilty without sacrificing the taste totally! You will love eating skinny carrot soup.
More importantly, you will love it because it will help you achieve your weight loss and health goals while still being able to enjoy delicious food!
How to make Easy Low Fat Creamy Carrot Soup
This easy low fat creamy carrot soup is super simple and will keep you satisfied for hours since it is very nutritious and very low in calories. Have this skinny carrot soup for lunch, dinner, appetizers, in-between meals or to-go office meals.
Onions. Onions are quite almost a basic must in a lot of dishes, in my opinion. You can alternatively use red onions or shallots if you prefer.
Garlic. Garlic adds a depth of aromatic flavour to a lot of dishes and it is an important ingredient in this skinny creamy carrot soup.
Carrots. Carrots are not only a good source of antioxidants such as vitamin C and beta-carotene, which help to boost the immune system and protect against infection, but they are also a good source of dietary fibre, promote healthy digestion, reduce the risk of cancer and improve skin health. The best part of consuming carrots? They are relatively low in calories, with just 52 calories per 1 cup of chopped carrots, which makes them a good option for people who are trying to lose weight!
Almond Milk. I like to use almond milk but you can alternatively use oat, cashew, or macadamia milk if you prefer. You can also use skim milk, but keep in mind that skim milk has 90 calories per cup, while almond milk has 30 calories per cup. You can adjust the fat milk level – the higher the fat, the higher the calories.
For a more enhanced result, you can add vegetable bouillon, chicken or beef bouillon. One of the most-known brands is Knoor. You know, those cubes.
For a creamier result, you can also add butter if you’d like, but keep in mind that it would add to the total calories.
Easy Low Fat Creamy Carrot Soup
Ingredients
- 1 tbsp olive oil extra virgin
- 1 pc medium onion, diced
- 2 cloves garlic, minced
- 1 lbs carrots, peeled and chopped
- 5 cups unsweetened almond milk
- 1 tbsp vegetable bouillon optional
- salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
- Add the chopped carrots and almond milk to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the carrots are tender, about 15-20 minutes.
- Season the soup with salt and pepper to taste.
- Serve the soup hot, topped with fresh parsley, croutons, or a drizzle of olive oil, if desired.
Notes
- Variations of the soup: You can add different types of spices to make slightly different variations of the soup. This can be cumin, smoked paprika, curry powder, fenugreek, saffron or any other spices of your choice. To add a little of kick, add a pinch of cayenne pepper. Add chopped ginger when cooking the onions and garlic to make it into a carrot ginger soup!
- To top the soup, here are a number of alternatives: a spoonful of ricotta cheese, creme fraiche, greek yogurt or sour cream. You may add different types of chopped herbs, such as parsley, dill, cilantro or any other herbs of your choice. You can also add a dash/pinch of smoked paprika. Serve with grilled cheese or toast if you’d like.
- The best blender: From my 12 years of culinary experience, the Vitamix blender is one of the best blenders to use for the smoothest soup. You don’t have to use Vitamix but I recommend it. You can use a nutri-bullet, ninja and other brands, and even a hand immersion blender. If you prefer a less smooth finish, blend less and the result could be chunkier and perhaps more fulfilling if it is of your preference.
