Carrot Soup
Enjoy this carrot soup served hot or cold—the added spice will make you coming back for more!
Equipment
- Measuring spoons
- Measuring cups
- Vegetable peeler
- cutting board
- Sharp knife
- large pot
- Stovetop
- Spatula or spoon
- Strainer
- bowl
- Blender
Ingredients
- 1 tablespoon Olive Oil
- 1 teaspoon Garlic minced
- 1 tablespoon Fresh Cilantro chopped, discard bottom two inches of stems
- 1 teaspoon Chili Powder
- 1 cup Onion chopped
- 3 large Carrots peeled, sliced
- 1 large Potato peeled, cut into ¼ inch cubes
- 5 cups Water
- ¼ teaspoon Salt adjust to taste
Instructions
- In a large pot over medium heat, heat olive oil.
- Add garlic, cilantro, and chili powder; stir until hot.
- Add onion; cook until onions are tender.
- Stir in carrots and potato; cook for 5 minutes.
- Add water and simmer for 30-45 minutes or until potatoes and carrots are soft.
- Once cooked, remove vegetables from heat and drain, be sure to save the stock.
- Let vegetables and stock cool for about 15 minutes.
- In a blender: add vegetables and ¼ cup of the vegetable stock, blend until smooth, add more stock if needed to blend.
- Pour mix back into pot and simmer over medium heat, add more vegetable stock until a desired consistency is reached. Serve!
Notes
For a creamier soup, substitute the stock in step #8 with ¼ cup of low-fat evaporated milk and use the stock for step 9. For extra taste and garnish, top an individual serving of soup with crunchy tortilla strips and/or chili powder.
Nutrition
Serving: 1servingCalories: 90kcalCarbohydrates: 16gProtein: 2gFat: 2.5gSodium: 135mgFiber: 3g
Tried this recipe?Let us know how it was!