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Carrot Soup


Course : Soups
Source:
Serves: 4
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Thick, hearty, rich,nutritious soup. I made up the recipe.
 

Ingredients:


Saute, covered, 4 large, chopped onions in 1-1/2 tbsp olive oil till browned/caramelized, stirring as needed.  Add 1 pound baby carrots, 1/2 teas. sugar, salt &pepper to taste, 1/2 cup water.  Cover, simmer, stirring occasionally and adding water or SKIM MILK, as needed to maintain thick (but non-sticking- consistence.  Use immersion blender or regular blender Add more liquid if needed.  Top with chopped chives.
 

Preparation / Directions:


Saute, covered, 4 large, chopped onions in 1-1/2 tbsp olive oil till browned/caramelized, stirring as needed. Add 1 pound baby carrots, 1/2 teas. sugar, salt andpepper to taste, 1/2 cup water. Cover, simmer, stirring occasionally and adding water or SKIM MILK, as needed to maintain thick (but non-sticking- consistence. Use immersion blender or regular blender Add more liquid if needed. Top with chopped chives.

 

Nutritional Information:

Low-fat, low cholesterol, nutritious, delicious, freezes well.

1 Kitchen's say:
  (3 3/4 Stars!)
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