Carrot soup

This smooth carrot soup recipe is an exceptional manner to deplete a bag of carrots that had been forgotten on your produce drawer. The carrots cook dinner collectively with aromatics like onions, garlic, and sparkling herbs before being puréed into a silky easy soup it's delicious for dinner or packed up for lunch. Source: EatingWell Magazine, Soup Cookbook



Ingredients

1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme or parsley
5 cups chopped carrots
2 cups of water
4 cups reduced-sodium chicken broth, "no-chicken" broth (see Note) or vegetable broth
½ cup half-and-half (optional)
½ teaspoon salt
Freshly ground pepper to taste

DirectionsInstructions

 Step 1
Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.

 Step 2
Stir in carrots. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes.

 Step 3
Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Tips
To make ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.

Ingredient Note: chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no-chicken” broth, it can be found with the soups in the natural-foods section of most supermarkets.

Read more: Got Extra Veggies? Turn Them Into Pureed Soup with This Simple Formula

Nutrition Facts
Serving Size: About 2 Cups
Per Serving:
176 calories; 8.3 g total fat; 2.8 g saturated fat; 8 mg cholesterol; 486 mg sodium. 795 mg potassium; 21.7 g carbohydrates; 5.2 g fiber; 9 g sugar; 6.8 g protein; 26874 IU vitamin a iu; 13 mg vitamin c; 39 mcg folate; 81 mg calcium; 1 mg iron; 28 mg magnesium;
Exchanges:
3 1/2 Vegetable, 1 1/2 Fat