Spicy Carrot Soup

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 59.9

Total Fat: 2.0 g
Cholesterol: 0.0 mg
Sodium: 300.7 mg
Total Carbs: 9.7 g
Dietary Fiber: 3.6 g
Protein: 2.4 g

View full nutritional breakdown of Spicy Carrot Soup calories by ingredient

Introduction

This spicy soup is rich even though calories are TINY--1/2 a serving might be enough. But holy nutrition! It's a great way to boost your veggie intake. (It has leftover broccoli stems in it too, but you really can't taste them. So we'll call it carrot soup!) You could make it vegan by using vegetable broth instead of chicken stock. Equally appropriate for an elegant dinner or for weekday lunches. This recipe makes four pints--three for the freezer, one for enjoying today. This spicy soup is rich even though calories are TINY--1/2 a serving might be enough. But holy nutrition! It's a great way to boost your veggie intake. (It has leftover broccoli stems in it too, but you really can't taste them. So we'll call it carrot soup!) You could make it vegan by using vegetable broth instead of chicken stock. Equally appropriate for an elegant dinner or for weekday lunches. This recipe makes four pints--three for the freezer, one for enjoying today.

Minutes to Prepare: 5

Minutes to Cook: 60

Number of Servings: 8

Ingredients

1 T. olive oil

1/2 medium yellow onion, roughly chopped

1 pound carrots, roughly chopped

1 pound broccoli pieces (stems OK), roughly chopped

A couple of bunches of green onions, roughly chopped

8 c. water

2 t. salt

1 t. black pepper

1 t. garlic powder

1/2 t. cayenne pepper

1/2 t. paprika

4 c. water

2 t. chicken stock concentrate or bouillon

Tips

For an elegant meal, you could serve this soup in shot glasses as a spicy little palate-teaser.

Directions

Heat a Dutch oven over medium-high heat. Add the olive oil and immediately add the onion, carrots, broccoli and green onions. Cook for a few minutes, stirring to coat the veggies with the oil. Add 8 c. of water and all the seasonings, then bring it to a boil. Reduce heat, cover and simmer until the vegetables are VERY soft. (45 minutes or so).

Run the whole pot of vegetables and broth through a food processor or blender. (Remember to work in small batches or you'll have hot soup all over your kitchen--and body.) Blend it for a LONG time. You want this stuff to really puree.

Add the vegetable puree back to the Dutch oven and turn the burner to medium low. Add 4 c. water and 2 t. bouillon and heat it up again. Stir often and adjust the seasonings to taste.

Serving Size: Makes 2 quarts of soup (8 1-cup servings).