Carrot Soup
4 bowls (8 cups)
Carrot Soup
This carrot soup has a nice velvety smoothness to it.
|
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 |
- 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.
- Turn the heat up to medium, add the carrots and potatoes sauteing about 3 more minutes.
- Add the chicken broth, white wine, and ginger. Bring to a boil, cover, reduce heat to low, simmer for about 25 minutes.
- 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 140, Fat 3.1g, Cholesterol 10mg, Sodium 158mg
Carbohydrates 16.3g, Fiber 3.0g, Sugars 5.9g, Protein 6.4g
Carbohydrates 16.3g, Fiber 3.0g, Sugars 5.9g, Protein 6.4g
