Carrot Soup
4 bowls (8 cups)

Carrot Soup

This carrot soup has a nice velvety smoothness to it. 

*This recipe is naturally plant based vegan.

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1/2 cup chopped onion
3 cloves minced garlic
3 cups sliced carrots
1-1/2 cups peeled and diced potato

4 cups low-sodium vegetable broth
1/2 cup white wine
1/2 teaspoon ground ginger
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1. In large saucepan over medium-low heat, add 1 tablespoon of the onion broth and garlic cooking until tender. It takes about 3-4 minutes.
2. Turn the heat up to medium, add the carrots and potatoes sauteing about 3 more minutes.
3. Add the chicken broth, white wine, and ginger. Bring to a boil, cover, reduce heat to low, simmer for about 25 minutes.
4. Using an immersion blender, blend until smooth. (If using a standard blender you will have to blend the soup in batches. Make sure to take care when blending hot liquids.) 

Based on 4 servings: Calories 86,  Fat 0.1g,  Cholesterol 0mg,  Sodium 170mg
Carbohydrates 14.9g,  Fiber 3.0g,  Sugars 5.3g,  Protein 1.4g