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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 113.5
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 428.6 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 6.1 g
  • Protein: 2.6 g

View full nutritional breakdown of Herbed Carrot Soup calories by ingredient
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Herbed Carrot Soup

Submitted by: FACELESSJANE

Introduction

Quick and easy soup. We like to have some veggies left in the soup, instead of puree the entire thing. Simply reserve some zucchini and onions, carrots and potato chunks. Quick and easy soup. We like to have some veggies left in the soup, instead of puree the entire thing. Simply reserve some zucchini and onions, carrots and potato chunks.
Number of Servings: 7

Ingredients

    2 lbs Carrots
    1 medium potato
    4 cups water
    1 tbsp light olive oil
    1 cup chopped onion
    1 tsp salt
    2 cloves garlic, minced or crushed
    1 tsp thyme
    1/2 tsp oregano
    1 tbsp basil
    2 tbsp lemon juice (or to taste)
    (optional: minced chives (fresh))

Directions

1. Peel and chop the carrots and potato and place them in a medium-large saucepan with the water. Bring to a boil, cover and simmer until the vegetables are tender (10-15 min).

2. Meanwhile, heat the oil in a small skillet. Add onions and salt, and saute over medium heat for about 5 minutes. Add garlic, herbs and zucchini (sliced and cut into quarters) and saute about 5 minutes more, or until the onions are soft. Stir in lemon juice.

3. Puree everything together in a blender or food processor, and transfer to a dutch oven (large pot). Simmer gently 8-10 minutes. Serve hot, topped with a light sprinkling of fresh herbs (chives, green onions etc.).

Number of Servings: 7

Recipe submitted by SparkPeople user FAT-TO-FIT-MOM.






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