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Carrot and Onion Soup

Carrot and Onion Soup

Real Simple APRIL 2008

  • 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)

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.

Nutritional Information

Amount per serving
  • Calories: 112
  • Calories from fat: 44%
  • Fat: 6g
  • Saturated fat: 1g
  • Cholesterol: 0mg
  • Sodium: 650mg
  • Carbohydrate: 13g
  • Fiber: 4g
  • Protein: 3g
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Carrot and Onion Soup recipe

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