Diet and Exercise, Fat Loss, Nutrition Articles, Vitamin Information

Carrot Soup

Nutrition Facts

Servings	8
Calories per serving	77
Carbohydrates per serving	10 grams
Protein per serving	3 grams
Fats per serving	3 grams

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 “no-chicken” broth or vegetable broth
1/2 cup half-and-half (optional)
1/2 teaspoon salt
Freshly ground pepper to taste

Directions

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.

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