Recipe by Eatingwell.com
Carrot Soup
This easy carrot soup recipe is a great way to use up a bag of carrots that were forgotten in your produce drawer. The carrots cook together with aromatics like onions, garlic and fresh herbs before being puréed into a silky smooth soup that’s delicious for dinner or packed up for lunch.
TOTAL TIME:
50 min
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
½ cup half-and-half (optional)
½ teaspoon salt
Freshly ground pepper to taste
Nutrition Profile
Nutrition Facts
Per serving: Serving Size about 2 cups 176 calories; total carbohydrate 22g; dietary fiber 5g; total sugars 9g; protein 7g; total fat 8g; saturated fat 3g; cholesterol 8mg; vitamin a 26874iu; vitamin c 13mg; folate 40mcg; sodium 486mg; calcium 81mg; iron1mg; magnesium 28mg; potassium 795mg
Directions
Step 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. 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.
Step 2
Puree the soup in batches in a blender until smooth. (Use caution when pureeing
