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Carrot Soup

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

Your rating: None Average: 3.9 (24 votes)

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


READER'S COMMENT:
"SHAME ON YOU! Regardless of carb grams, carrots are totally verboten on most "ultra low-carb regimens." Please, PLEASE, start publishing at least a few recipes which will help me keep my carbs to ansolutely no more than 25g/day. Thank...
Carrot Soup Recipe

Makes: 8 servings, about 1 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Healthy weight | Heart healthy | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme or parsley
  • 5 cups chopped carrots
  • 2 cups water
  • 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
  • 1/2 cup half-and-half (optional)
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste

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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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
  • Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no-chicken” broth, it can be found with the soups in the natural-foods section of most supermarkets.

Nutrition

Per serving: 77 calories; 3 g fat ( 1 g sat , 2 g mono ); 4 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 484 mg sodium; 397 mg potassium.

Nutrition Bonus: Vitamin A (269% daily value).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat


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Low saturated fat
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Servings
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EatingWell on a Budget (2010)
March/April 2011
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