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Carrot and Onion Soup

Yield Makes 8 servings

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)

Nutrition 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

How to Make It

  1. 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.