Carrot and Onion Soup

Recipe from

Nutritional Information

Calories 112
Caloriesfromfat 44 %
Fat 6 g
Satfat 1 g
Cholesterol 0 mg
Sodium 650 mg
Carbohydrate 13 g
Fiber 4 g
Protein 3 g

Ingredients

3 tablespoons olive oil
2 yellow onions, sliced
2 pounds carrots, thinly sliced
7 cups low-sodium chicken broth
Kosher salt and pepper
16 crackers (optional)

Preparation

Heat the oil in a large saucepan over medium-low heat.

Add the onions and cook, stirring occasionally, until soft, 10 to 12 minutes. Add the carrots, broth, 1 teaspoon salt, and 1/3 teaspoon pepper and bring to a boil. Reduce heat and simmer until the carrots are tender, about 10 minutes.

Divide the soup among individual bowls and serve with the crackers, if using.

Note:

Sara Quessenberry,

April 2008
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