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20 minute dinner recipes

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Carrot Soup

http://www.eatingwell.com/recipes/carrot_soup.html

From EatingWell:  EatingWell on a Budget (2010), March/April 2011

This easy carrot soup is a great way to use up a bag of carrots that were forgotten in your produce drawer.

8 servings, about 1 cup each | Active Time: 40 minutes | Total Time: 50 minutes

Ingredients

Preparation

  1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
  2. Stir in carrots. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes.
  3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Nutrition

Per serving : 77 Calories; 3 g Fat; 1 g Sat; 2 g Mono; 4 mg Cholesterol; 10 g Carbohydrates; 3 g Protein; 3 g Fiber; 484 mg Sodium; 397 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat

Tips & Notes