CREAMED CARROT SOUP
Quick and healthy soup made with pureed carrots.
Servings: 4 people
- 1 lb carrots peeled and cut into pieces
- 1/2 lb potatoes peeled and cut into pieces
- 1/2 medium onion peeled
- 5 cups vegetable stock or chicken stock
- 1/2 tsp ground cumin
- to taste salt and pepper
- 1/3 cup half and half (optional)
Place carrots, potatoes, onion and stock in a pot and bring to boil. Cook for 35 minutes on medium-low heat until vegetables get tender. Remove from heat.
Blend the soup using an immersion hand blender, or a food processor, until smooth and creamy. If you are using food processor, like me, you may have to work in batches, transferring puréed soup into a different pot.
Once the soup is blended well, add cumin, just a pinch of salt, and a little pepper. Stir well, cover with lid and let it rest 10 minutes before serving.
Garnish with toasted pine nuts or sunflower seeds.
If you like your soup more creamy, you may add half and half during step 3 or sprinkle some on top when garnishing.
If the soup is too thick, you may thin it out with hot water or stock.
Will stay in refrigerator up to 3 days.
Calories: 272kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 90mg | Potassium: 620mg | Fiber: 5g | Sugar: 6g | Vitamin A: 19150IU | Vitamin C: 24.8mg | Calcium: 60mg | Iron: 0.9mg