Note: Recipe directions are suitable for original size.
Diet per serving may change if servings are adjusted.
- 1 tablespoon butter
- 1 tablespoon extra-virgin essential olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic clove, chopped
- 1 teaspoon chopped fresh thyme or parsley
- 5 cups chopped carrots
- 2 cups water
- 4 cups reduced-sodium chicken broth, &"no-chicken&" broth (see Note) or vegetable broth
- 1/2 cup half-and-half (optional)
- 1/2 teaspoon salt
- Freshly ground pepper to taste
Preparation
50 m- Heat butter and oil inside a Nederlander oven over medium heat before the butter melts. Add onion and celery prepare, stirring from time to time, until softened, four to six minutes. Add garlic clove and thyme (or parsley) prepare, stirring, until aromatic, about ten seconds.
- Stir in carrots. Add water and broth provide an active simmer over high temperature. Reduce heat to keep an active simmer and prepare until very tender, about 25 minutes.
- Puree the soup in batches inside a blender until smooth. (Be careful when pureeing hot fluids.) Stir in two-and-half (if using), pepper and salt.
- Make Ahead Tip: Cover and refrigerate for approximately 4 days or freeze for approximately 3 several weeks.
- Note: Chicken-flavored broth, a vegetarian broth despite its name, is more suitable to vegetable broth in certain recipes because of its hearty, wealthy flavor. Sometimes known as “no-chicken” broth, it may be found using the soups within the natural-foods portion of most supermarkets.
Sign up for playboy
Short time 3-for-1 deal!
Obtain a twelve month of EatingWell®, Rachael Ray Every Single Day™ and Shape® just for $11.
Diet information
- Meal: about 1 cup
- Per serving: 176 calories 8 g fat( 3 g sitting) 5 g fiber 22 g carbohydrates 7 g protein 39 mcg folate 8 mg cholesterol 9 g sugars g added sugars 26874 IU vit a 13 mg ascorbic acid 81 mg calcium 1 mg iron 486 mg sodium 795 mg potassium
- Diet Bonus: Vit A (269% daily value)
- Carb Servings: 1/2
- Exchanges: 1 vegetable, 1 fat
Reviews 13
Rate and Review
By: EatingWell User
Simple and easy , Tasty! Simple recipe with great flavor. Carrots are permitted to remain by themselves with natural sweetness and richness. Used to do use 2 large shallots rather of onion and dried thyme rather of fresh. Pros: Very little ingredients needed, simple preparation makes this soup fast to create.
The month of january 14, 2016
Very Tasty I adopted the recipe as written except: added 2 shakes of Tabasco brand pepper sauce (about 1/2 teaspoon) and 1/4 c more about the half/half. used non fat half/half. This soup was scrumptious! My hubby loved it, i then gave some to some bachelor neighbor of ours and that he LOVED it. Will not have every considered my hubby would really like carrot soup. He stated its a keeper. Paired it having a nice crusty fresh made French loaf and essential olive oil/garlic clove for dipping. Pros: Easy, quick Cons: none
October 15, 2015
By: EatingWell User
Scrumptious make-again! i subbed in parsnips for around 1/4 from the carrots (1.25 cups). Def finish with half and half, which makes it. Tabasco, tarragon, sp to complete. Oh! Gorgeous soup. My wine club loved it. Froze well, too.