Steve's Basic Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
250g (a bit more than half a pound) carrots, chopped70g onion1 clove garlic1 small pepper (e.g. jalapeno)1 small potato, about 1/4 cup chopped1.5 tsp olive oilsaltpepperpaprikacumin1 bay leafbalsamic vinegar2 cups vegetable broth or water
Prepare vegetables: dice onion, garlic and pepper. Chop potato and carrots.
In 2-quart pot over medium or medium-low, heat 1 tsp oil, added onion, and brown. Sprinkle with salt. Add garlic and pepper, and soften. Add the rest of the oil, the carrots and the potato, and cook covered ~5 minutes. Splash with balsamic vinegar to taste. Add ~ 1/4 tsp each paprika, cumin, and black pepper, as well as 1 bay lear. Add vegetable broth, bring to a simmer, cover, reduce heat, and let cook about 20 minutes.
Remove from heat and puree with an immersion blender or similar until smooth. Feel free to adjust water/broth content to achieve the desired thickness.
Serving Size: Makes 4 ~3/4 to 1 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SPKRAUSE.
In 2-quart pot over medium or medium-low, heat 1 tsp oil, added onion, and brown. Sprinkle with salt. Add garlic and pepper, and soften. Add the rest of the oil, the carrots and the potato, and cook covered ~5 minutes. Splash with balsamic vinegar to taste. Add ~ 1/4 tsp each paprika, cumin, and black pepper, as well as 1 bay lear. Add vegetable broth, bring to a simmer, cover, reduce heat, and let cook about 20 minutes.
Remove from heat and puree with an immersion blender or similar until smooth. Feel free to adjust water/broth content to achieve the desired thickness.
Serving Size: Makes 4 ~3/4 to 1 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SPKRAUSE.
Nutritional Info Amount Per Serving
- Calories: 56.6
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 44.4 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 2.4 g
- Protein: 1.1 g