Cream of Carrots
Total Time: 25-30 minutes
Serving Size: 1 cup (Makes 4 servings)
Calories & Macros per Serving (1 cup):
Calories: 182 Fat: 4g Carbs: 34g Protein: 4g
Ingredients:
1 tablespoon olive oil
½ cup chopped onion
4 medium carrots, peeled and sliced
2 medium potatoes, peeled and cubed
2 cloves garlic, minced
3 cups chicken or vegetable broth
Salt and pepper, to taste
Optional Spices:
½ teaspoon ground cumin
½ teaspoon ground ginger
¼ teaspoon ground coriander
Instructions:
Heat the Olive Oil: In a large pot, warm olive oil over medium heat.
Sauté the Onion & Garlic: Add the chopped onion and garlic, cooking for about 5 minutes until softened.
Add the Carrots & Potatoes: Stir in the sliced carrots and cubed potatoes. Cook for another 5 minutes until the vegetables start to soften.
Pour in the Broth: Add chicken or vegetable broth, bring to a boil, then reduce heat and simmer for 10-15 minutes, or until vegetables are very tender.
Blend the Soup: Use an immersion blender to puree until smooth. If using a regular blender, puree in batches carefully.
Season & Serve: Add salt, pepper, and optional spices to taste. Serve hot and enjoy!
Tips:
Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Reheating: If frozen, thaw overnight in the fridge and reheat on the stove over low heat.
Extra Flavor: Add a squeeze of lemon juice for brightness or a sprinkle of fresh herbs before serving.