Creamy Carrot Soup
20 min
8 servings
This is your new BFF for those chilly months. It’s so creamy, you won’t believe it’s dairy free! Yup, no milk or cream here—the creaminess is coming from our orange pals, the puréed carrots. Looking to up your freezer meal game? This recipe makes a big batch!
Ingredients
- 10 large carrots (about 2 ½ lbs)
- 1 pkg Candied Yams Seasoning or Sweet Garlic Chicken Seasoning
- 2 tbsp olive oil
- 2 tbsp Vegetable or Nourish Broth Mix
- 8 cups water
- 1⁄2 lemon
- Sea salt and black pepper, to taste
Preparation
- Peel or scrub carrots. Slice into thick coins; you should have about 8 cups.
- Place carrots in Multipurpose Steamer and toss with seasoning and oil. Cover and microwave on high 13–14 min, or until soft, stirring halfway through.
- Meanwhile, in a large pot or Dutch oven, whisk broth mix and water. Bring to a boil.
- Add cooked carrots to pot. Reduce heat to medium and simmer 2 min. Squeeze in lemon juice.
- Purée soup using an immersion or standard blender (working in batches). For a smoother texture, strain soup through a fine mesh strainer, if desired.
- Taste and season with salt and pepper. Ladle into bowls and add toppings, if desired.
Epicure Products Used
Nutritional Information
Per serving(about 1 ¼ cups): Calories 100, Fat 3.5 g (Saturated 0.5 g, 0 0 g), Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 16 g (Fiber 4 g, Sugars 11 g), Protein 2 g.
Tips
The longer you cook the carrots, the softer they will become. For an extra velvety texture, simmer the carrots in the broth a little longer.
Perfectly Balance Your Plate
Serve with 4 oz (113 g) lean protein and a small dinner roll.