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Creamy Carrot Soup

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 4 servings (serving size: 1 1/2 cups)
This creamy carrot soup is a wonderful way to enjoy beta-Carotene-rich carrots, especially during the chilly fall and winter months. 

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

Nutrition 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

How to Make It

  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.