easiest carrot soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 1/2 cups diced sweet onions (around three medium)1 Tbsp olive oil (or butter)2 cans carrotswater from carrots 3/4 cups mimiccreme cream substitute (Or half-and-half, if you can afford the fat calories)2 Tbsp brown sugar 1/4 tsp nutmeg or allspice
Makes 5 servings, about 1 cup each.
Brown finely diced onions _lightly_ in 1 Tbsp oil or butter-- they should just turn a pale brown color.
Place in blender with carrots and carrot water (If no blender, place in large pot and mash with a potato masher. Leave lumpy for a "farmhouse" soup or rub through a strainer.)
Add brown sugar, mimiccreme or half-and-half and spice. Process again.
Place over low heat until just warmed through. Don't let it boil!
Serve plain as a vegetable course, or add chicken and extra broth to blender for a hearty main course soup.
In sultry weather this is a wonderful cold soup. Chill half an hour after blending all ingredients.
Number of Servings: 5
Recipe submitted by SparkPeople user UNAWICCA.
Brown finely diced onions _lightly_ in 1 Tbsp oil or butter-- they should just turn a pale brown color.
Place in blender with carrots and carrot water (If no blender, place in large pot and mash with a potato masher. Leave lumpy for a "farmhouse" soup or rub through a strainer.)
Add brown sugar, mimiccreme or half-and-half and spice. Process again.
Place over low heat until just warmed through. Don't let it boil!
Serve plain as a vegetable course, or add chicken and extra broth to blender for a hearty main course soup.
In sultry weather this is a wonderful cold soup. Chill half an hour after blending all ingredients.
Number of Servings: 5
Recipe submitted by SparkPeople user UNAWICCA.
Nutritional Info Amount Per Serving
- Calories: 137.9
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 80.0 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 4.7 g
- Protein: 1.8 g
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