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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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A simple carrot soup, this is a yummy but healthy comfort food. This recipe is inspired by a really excellent carrot soup I had on a rainy day in a tiny pub in Northwest England six years ago. I dreamed about this soup for years before finally giving it a go myself, and I'm really happy with the results. Serve with brown soda bread and butter to make a meal. Fantastic! Ingredients:
2 tablespoons butter |
1 medium onion, chopped |
1 garlic clove |
3 cups fat-free low-sodium chicken broth (or vegetable broth if you prefer) |
4 -5 cups carrots, chopped |
1 medium potato, chopped |
1/4-1/2 cup fat-free half-and-half |
salt |
pepper |
Directions:
1. In a large saucepan, slowly saute onion and garlic in butter until the onions turn translucent and begin to brown. Be careful not to burn the garlic.
2. Add chicken broth and bring to a boil.
3. Add carrots and potato to pot and simmer until tender.
4. Remove from heat and let cool slightly. Puree soup (vegetables and broth) in a blender or food processor until smooth. This may require multiple batches - though I can fit the whole thing in my blender at once.
5. Return soup to pan. Add fat free half and half until you have the desired consistency. I like my soup very thick so I don't use too much half and half. Of course, if you like you can certainly go the more decadent route and use full fat half and half.
6. Salt and pepper to taste. Don't be afraid of the salt - it can really make or break a soup!
7. Makes 2-3 entree sized servings.
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