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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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