The recipe for a rich-tasting but still low-calorie soup, comfort food during the cold months with possible medicinal qualities! Just one Weight Watchers point per cup.
The 'Laura' in LAURA’S CARROT SOUP is my cousin, mom to four energetic kids and a long-time vegetarian. She cooks meat for her family but often slips in meatless soups, stews and main dishes.
This smooth, flavorful carrot soup is a family favorite. Some swear by its medicinal facilities too. In my book, it tastes as good as chicken soup when you’re down with a cold or the flu. On a damp or chilly day, add a small sandwich for a light, healthful lunch.
For a godsend some future busy day, freeze a batch now but plan to add the milk just before serving for this saves freezer room and prevents the milk and carrot mixture from separating. For richer versions, use 2% or even whole milk.
Share a favorite soup recipe via recipes@kitchen-parade.com. If you like this Kitchen Parade recipe, consider a free e-mail subscription. Once or twice a week when a new recipe is published, you'll be notified via e-mail. How to print a recipe on Kitchen Parade. LAURA’S RECIPE for
CARROT SOUP
Stovetop time: 30 – 40 minutes
Makes 9 cups
- 2 cloves garlic, minced
- 1 onion, chopped (about 1-1/2 cups)
- 1 rib celery, chopped
- 2 tablespoons butter or olive oil
- 1 pound carrots, peeled and sliced
- 1 large potato, skin on, chopped
- 4 cups hot water
- 4 teaspoons instant bouillon (or 1 bouillon cube)
- 1/2 teaspoon thyme
- 1/4 teaspoon ground dill
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1-1/2 cups skim milk
Sauté garlic, onion and celery in butter until tender in a Dutch oven. Add remaining ingredients except milk. Bring to a boil and cook until carrots are tender, 30 – 40 minutes.
Purée in small batches in a blender or food processor. Return mixture to the cooking pan. Add milk, heat through and serve immediately.
This soup tastes much richer than it is, almost too rich if you're looking for a light soup. You could easily drop back to just one tablespoon of butter or use a smaller potato, since both contribute to creaminess. Yes, the color really is that orange! Halloween, anyone?! I've become addicted to serving soups with hearty bread 'toasted' in the skillet. Just brush a thin slice of good bread with a little olive oil (a silicone brush makes this easy) and let brown for a few minutes a side in a hot skillet. Watch carefully, it goes from brown to burn, fast. It's so good that I've included the 'recipe' in Fried Bread.
More Vegetable Soup Recipes
from Kitchen Parade
~ 15-Bean Soup ~
~ Oven-Cooked Lentil Soup ~
~ Quick Green Chile Stew ~
~ more soup recipes ~
from A Veggie Venture, my food blog
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