Heather Leigh's Velvet Carrot Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Light, blended carrot soup. Perfect with a salad or sandwich at lunch or a warm snack for a cold day. Ingredients:
1 yellow pepper |
2 small onions |
8 oz celery |
16 oz carrots |
2 t olive oil |
10 c chicken stock, low sodium, fat free |
Directions:
1. Add oil to the biggest pan you own.
2. Chop pepper and onions and celery, drop into pan. Turn on medium heat, allow vegetables to soften.
3. Peel and chop carrots (I peeled them and then ran them through the slicer on my food chopper to cut down on cooking time).
4. Add carrots, toss with other veggies, and cover with chicken stock.
5. Cook, covered until all vegetables are softened.
6. Remove from heat.
7. Either strain and reserve the liquid or use a slotted spoon to scoop into a blender. Only add enough liquid to make for easy blending. Once it's blended, you can either leave it as is or add back stock to thin out. It just depends on how thick or thin you want your soup.
8. Serve piping hot.
9. This soup can be frozen and keeps well refridgerated. If desired, freeze it in an ice cube tray, then move into a freezer baggie to add to other soups to thicken, or to hide veggies in other family dishes.
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