Lunch: Creamy Carrot Soup

The secret weapon in this smooth soup isn't a dairy product. When pureed with carrots, boiled potato provides a velvety texture.

Ingredients

2 tbsp. vegetable oil
1 large shallot
2 lb. carrots
1 large all-purpose potato
2 tsp. ground coriander
salt
Pepper
1 can lower-sodium chicken broth
4 c. water
1/4 c. packed fresh cilantro leaves
Reduced-fat sour cream (optional)

Instructions

In 6-quart saucepot, heat oil on medium until hot. Add shallot and cook 2 to 5 minutes or until golden and tender, stirring occasionally. Add carrots, potatoes, coriander, and 1/8 teaspoon salt. Cook 5 to 7 minutes or until fragrant and starting to soften, stirring frequently.
Add stock and water. Heat to boiling on high, then reduce heat to medium-low. Cover and simmer 30 minutes or until vegetables are tender.
Working in batches, carefully ladle soup mixture into blender. Cover, with center part of blender cover removed to let steam escape (drape with clean kitchen towel to avoid splatter), and puree until smooth. (Can be made to this point up to 1 day ahead. Transfer to airtight container and refrigerate.) Return soup to saucepot and rewarm on low. Stir in 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
Divide soup among serving bowls. Garnish with cilantro, and a dollop of sour cream if desired.

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