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Creamy Carrot Soup  (Not yet rated)

Sem-thick soup using carrots as the base

Cal: 117 Fat: 4g Carbs: 20g Protein: 3g Fiber: 4g

Original recipe serves 8
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 1 tablespoon vegetable oil
  • 1/2 large shallots
  • 1 pound carrots
  • 1/2 large potatoes ; peeled and cut into chunks
  • 1 teaspoon coriander
  • salt ; to taste
  • black pepper ; to taste
  • 7 fluid ounces chicken broth
  • 2 cups water
  • 1/8 cup cilantro
  • In My Kitchen

  • Directions

    In a 6qt. saucepot, heat oil on medium heat until hot. Add shallot and cook 2 to 5 min. until gold or tender stirring. Add carrots, potatoes, coriander and salt. Cook 5 to 7 mins.  Add stock to water and heat to boiling then reduce to simmer for 30 mins. Work in batches and ladle mix into a blender and puree. Remove center part of the blender to let the steam out, cover it with a paper towel to avoid spatter.  Divide among bowls and enjoy.

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