This fresh and homemade carrot and walnut soup packs a nutrional punch. It includes tons of vitamins, minerals, protein and healthy fats. And it tastes earthy and sweet to boot!
Prep Time20 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr5 minutesmins
Course: Soups and Stews
Cuisine: American
Keyword: carrot and walnut soup, carrot soup, walnut soup
Heat 2 tbsp of the olive oil in a large stockpot over medium-high heat. Add the onions, carrots and salt. Sautee for 10 minutes, stirring occassionally, until softened.
Add walnuts and 6 cups of broth to the pot and bring mixture to a boil.
Cover and simmer on low for 45-60 minutes. Carrots should be softened and easy to flatten when pressed with the back of a spatula. Remove mixture from heat and allow it to cool for 20-30 minutes.
Use an immersion blender (or food processor) to blend all the ingredients until smooth. Add up to 1 cup of additional vegetable broth (to taste), 1 tbsp olive oil and fresh ground pepper (to taste). Add more salt if needed. Continue to blend until smooth and until desired texture is reached.
Notes
Keep soup warm until serving. Store leftover soup in a sealed glass container in your fridge for up to 5 days.To freeze the soup, allow it to cool completely, then portion out soup into freezer storage containers. The soup freezes well and tastes great for months after you make it.I have not tried this recipe with any other tree nut except walnuts.