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Carrot Soup Recipe




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe by Stuart Spivack



List of Ingredients




* 5 cups carrots, peeled and sliced into coins
* 3/4 teaspoon salt
* 1/2 teaspoon sugar
* 1/8 teaspoon ground black pepper
* 1 tablespoon light oil (olive, canola, sunflower)
* 2 tablespoons fresh basil, cut into chiffonade


Recipe



This nourishing carrot soup recipe is an easy and elegant way to cut costs at dinnertime. Carrots are inexpensive and available year-round, yet they’re tasty and packed with vitamin A, potassium, lutein, and fiber. This pureed soup is made with water, not broth or cream, so it’s both low fat and vegan – a perfect offering for a variety of
dinner guests.

Prep Time: 5 minutes
Cook Time: 20 minutes

Place the carrots, salt sugar, pepper, and oil into a medium-size saucepan and cover with 3/4-inch water. Cover the pan and bring it to a simmer over medium heat. Reduce the heat to low and continue simmering the soup until the carrots are tender, about 16 to 18
minutes.

Remove the soup from the heat and transfer the carrots, along with the broth, to a food processor or blender and puree, in batches, until the soup is completely smooth. Ladle the soup into 4 warmed soup bowls and
garnish with the basil chiffonade.

This carrot soup recipe makes 4 servings.