Simple Carrot Soup
114kcal
Ingredients
- 4 cups carrots, peeled and chopped
- 3 cups fat-free chicken broth
- 1/2 onion, sliced
- water enough to cover ingredients
- 4 cloves garlic, smashed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried tarragon
- 1 small nub fresh ginger, grated
- 1.8 teaspoons ground nutmeg
- 2 tablespoons heavy whipping cream
Method
- Combine carrots, chicken broth, and onion in a large pot. Add enough water to cover the ingredients. Add garlic, thyme, tarragon, grated ginger, and ground nutmeg.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer until the carrots are very tender, 40 to 50 minutes.
- Remove from heat and carefully puree the soup with an immersion blender until smooth (or cool slightly and blend in batches).
- Return to medium heat and cook until warmed through, about 5 minutes. Stir in the cream and serve.
Nutrition
Calories114kcalCarbohydrates16gProtein6gFat3gSaturated Fat2gCholesterol10mgSodium391mgPotassium480mgFiber4gSugar7gVitamin C11mgCalcium74mgIron1mg
Notes
Yield: about 4 cups. If using a countertop blender, let the soup cool to lukewarm and blend in batches for safety. Season to taste if needed.