Creamy Carrot Soup

Creamy Carrot Soup Recipe
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
This creamy carrot soup is a wonderful way to enjoy beta-Carotene-rich carrots, especially during the chilly fall and winter months. 

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 180
Fat 6.9 g
Satfat 2.3 g
Monofat 3.3 g
Polyfat 0.9 g
Protein 3.6 g
Carbohydrate 28.7 g
Fiber 7.6 g
Cholesterol 10 mg
Iron 0.9 mg
Sodium 963 mg
Calcium 97 mg

Ingredients

1 tablespoon extra-virgin olive oil
1 3/4 cups chopped Vidalia or other sweet onion
2 pounds carrots, cut into 1/2-inch pieces
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
Dash of ground ginger
2 cups water
2 cups fat-free, less-sodium chicken broth
2 tablespoons heavy cream, divided

Preparation

1. Heat oil in a large Dutch oven over medium heat. Add onion and carrots to pan; cook 10 minutes, stirring frequently. Stir in salt, pepper, and ginger.

2. Add 2 cups water and broth to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrots are tender. Remove from heat; cool.

3. Place half of carrot mixture and 1 tablespoon cream in a food processor or blender; process 20 seconds or until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining carrot mixture and 1 tablespoon cream. Return mixture to pan; cook over medium heat until thoroughly heated.

Note:

Lisa Richardson, Glendale, California,

March 2009
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