Carrot Soup
Ingredients
The soup
-
1 ¼
pounds
carrots
-
1
tablespoon
extra-virgin olive oil (or clarified butter)
-
2
medium cloves
garlic, minced
-
1
large
yellow onion, chopped
-
3
cups
vegetable stock or water
-
½
unit
juice of a lemon
-
to taste
unit
fine grain sea salt
Finishing drizzles
-
to taste
unit
olive oil, toasted sesame oil, or red chile oil
Instructions
- Scrub the carrots and cut them into 1-inch segments.
- Heat olive oil in a large soup pot over medium heat.
- Add garlic and onion, sauté until onions are translucent.
- Add stock and carrots, bring to a gentle boil.
- Lower heat and simmer for 20-30 minutes until carrots are tender.
- Remove from heat and cool slightly.
- Puree the soup with a hand blender to desired consistency.
- Stir in lemon juice and salt to taste.
- Finish with a drizzle of olive oil or other preferred oil.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
500mg
Cholesterol
0mg
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